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The ingredients needed to cook Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:
- Prepare 300 grams Beef tendons (prepped)
- You need 10 cm Daikon radish
- Provide 1 large of both Carrots, burdock root
- You need 2 stalks The white part of a Japanese leek
- Provide 150 ml A. Water (or the soup that was used to boil the tendons)
- Take 80 ml Soy sauce
- Use 50 ml Sake
- Provide 5 tbsp Sugar
- Provide 1 and 1/2 tablespoon Mirin
- Provide 1 tbsp Honey
- Use 2 tsp Rice vinegar
- Take 2 cloves/pieces of each Ginger and garlic (thinly sliced)
- Get 2 peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)
Steps 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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