Pressure-Cooked Beef Tendons in Thick Sauce

Pressure-Cooked Beef Tendons in Thick Sauce

The creamy beef tendons are perfectly cooked with lotus root, shirataki and daikon radish. You won't be able to put down your chopsticks! I've added pictures to each step.

Ingredients: 4 servings

Beef tendons
500 g
Daikon radish
Lotus root
200 g
1 packet
Kombu for dashi stock
1 small piece
Grated ginger
1 teaspoon
Green onions or scallions
a small amount
Soy sauce
3 tablespoons
2 tablespoons
1 tablespoon
3 tablespoons
200 ml


1. The ingredients are pictured here. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces. Or you could buy pre-blanched beef tendons.
2. Thickly cut the daikon radish and the lotus root into quarters. Cut the shirataki into bite-size lengths. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
3. Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes. Turn off the heat. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce. Add the grated ginger.
4. Arrange green onions on top and it's ready to be served!

Story Behind this Recipe

I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.