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We hope you got insight from reading it, now let’s go back to doteyaki - beef tendons and daikon radish simmered with miso recipe. You can have doteyaki - beef tendons and daikon radish simmered with miso using 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- Provide 200 grams Beef tendons
- Use 1/2 Daikon radish
- Take 1 block Konnyaku
- Get 1 piece Ginger
- Use 3 tbsp ● Miso
- Provide 2 tbsp ● Sugar
- Prepare 2 tbsp ● Mirin
- Provide 300 ml ● Dashi stock
- Get 1 tbsp ● Soy sauce
- Prepare 2 tbsp ● Sake
Instructions to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:
- Parboil the beef tendons and skim off the scum. Parboil the konnyaku as well.
- Chop the tendons and konnyaku into bite-sized pieces. Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
- Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ● ingredients into a pressure cooker.
- Bring the pressure cooker up to pressure, then simmer for 20 minutes.
- When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
- To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.
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