Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor
Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

Hey everyone, hope you’re having an incredible 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. It is one of my favorites food recipes. 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 recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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:
  1. Prepare 300 grams Beef tendons (prepped)
  2. Get 10 cm Daikon radish
  3. Take 1 large of both Carrots, burdock root
  4. Make ready 2 stalks The white part of a Japanese leek
  5. Get 150 ml A. Water (or the soup that was used to boil the tendons)
  6. Prepare 80 ml Soy sauce
  7. Prepare 50 ml Sake
  8. Make ready 5 tbsp Sugar
  9. Make ready 1 and 1/2 tablespoon Mirin
  10. Get 1 tbsp Honey
  11. Take 2 tsp Rice vinegar
  12. Take 2 cloves/pieces of each Ginger and garlic (thinly sliced)
  13. Get 2 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:
  1. Prepare the tendons.
  2. Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A).
  3. 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.
  4. 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.
  5. If you have time, then remove the hardened white fat from the surface after it has cooled.
  6. 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.

So that’s going to wrap it up for this exceptional food made in a pressure cooker: sweet and salty beef tendon and root vegetable stew with soy sauce flavor recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!