Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso Recipe

Name: Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Beef tendons; 1/2 Daikon radish; 1 block Konnyaku; 1 piece Ginger; 3 tbsp Miso; 2 tbsp Sugar; 2 tbsp Mirin; 300 ml Dashi stock; 1 tbsp Soy sauce; 2 tbsp Sake

Servings: persons

1
Parboil the beef tendons and skim off the scum.
2
Parboil the konnyaku as well.
3
Chop the tendons and konnyaku into bite-sized pieces.
4
Slice the daikon radish into 1- to 2-cm thick slices, and cut in half.
5
Slice the ginger, and add it with the beef tendons, konnyaku, daikon radish, and all of the ingredients into a pressure cooker.
6
Bring the pressure cooker up to pressure, then simmer for 20 minutes.
7
When the pressure gauge drops, open the lid and simmer over medium heat until the liquid is reduced by half.
8
To serve, sprinkle on some chopped green onions (not listed in the ingredients), and shichimi spice to taste.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Beef tendons, 1/2 Daikon radish, 1 block Konnyaku, 1 piece Ginger, and more.

Yes, Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

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