Step-by-Step Guide to Make Any-night-of-the-week Meltingly Tender Beef Tendons and Daikon Radish

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, meltingly tender beef tendons and daikon radish. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Meltingly Tender Beef Tendons and Daikon Radish is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Meltingly Tender Beef Tendons and Daikon Radish is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Meltingly Tender Beef Tendons and Daikon Radish:

1. Prepare 300 grams Beef tendons
2. Prepare 15 cm Daikon radish
3. Get 1 block Konnyaku
4. Take 200 ml Water
5. Make ready 1 tbsp Red miso
6. Prepare 2 tbsp Sugar
7. Make ready 1 tbsp Soy sauce
8. Get 1 tbsp Sake
9. Take 1 tbsp Mirin
10. Prepare 1 Finely juliennned ginger

Steps to make Meltingly Tender Beef Tendons and Daikon Radish:

1. Boil the beef tendons for 20-30 minutes.
2. The key is to skim off the scum diligently. Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
3. Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil.
4. Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well.
5. Lock the lid and bring up to pressure over high heat. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat. If you are using a regular pan, simmer over medium heat for 1 hour.
6. Leave the pan or pressure cooker to cool down naturally. If you let it cool down once, the flavors will permeate the ingredients.

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