by

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

The combination of the juicy beef tendons and broth-soaked root veggies is delicious. The sweet and salty soy sauce flavor goes well with beer and rice!

Ingredients: 4 people

Beef tendons (prepped)
300 g
Daikon radish
10 cm
Carrots, burdock root
1 large of both
The white part of a Japanese leek
2 stalks
A. Water (or the soup that was used to boil the tendons)
150 ml
Soy sauce
80 ml
Sake
50 ml
Sugar
5 tablespoons
Mirin
1 and 1/2 tablespoon
Honey
1 tablespoon
Rice vinegar
2 teaspoons
Ginger and garlic (thinly sliced)
2 cloves/pieces of each
Takanotsume (optional)
2 peppers
Kombu (thinly sliced)
5x10 cm

Steps

1. Prepare the tendons (Recipe ID: 1332052).
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.

Story Behind this Recipe

This is a rich stew with juicy tendons that goes well with rice.