Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, made in a pressure cooker: sweet and salty beef tendon and root vegetable stew with soy sauce flavor. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook made in a pressure cooker: sweet and salty beef tendon and root vegetable stew with soy sauce flavor using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:
- {Make ready of Beef tendons (prepped).
- {Make ready of Daikon radish.
- {Prepare of of both Carrots, burdock root.
- {Get of stalks The white part of a Japanese leek.
- {Get of A. Water (or the soup that was used to boil the tendons).
- {Take of Soy sauce.
- {Get of Sake.
- {Get of Sugar.
- {Make ready of and 1/2 tablespoon Mirin.
- {Make ready of Honey.
- {Prepare of Rice vinegar.
- {Get of cloves/pieces of each Ginger and garlic (thinly sliced).
- {Take of peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced).
Instructions to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:
- Prepare the tendons..
- Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A)..
- Peel the skins of the daikon radishes and carrots, quarter into 2 cm slices. Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency. Slice the white leaks diagonally..
- Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil. Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally..
- If you have time, then remove the hardened white fat from the surface after it has cooled..
- Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring. Top with sliced leeks, and it is done..
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