Made in a Pressure Cooker: Sweet and Salty Beef Ten

Name: Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Beef tendons (prepped); 10 cm Daikon radish; 1 large of both Carrots, burdock root; 2 stalks The white part of a Japanese leek; 150 ml A. Water (or the soup that was used to boil the tendons); 80 ml Soy sauce; 50 ml Sake; 5 tbsp Sugar; 1 and 1/2 tablespoon Mirin; 1 tbsp Honey; 2 tsp Rice vinegar; 2 cloves/pieces of each Ginger and garlic (thinly sliced); 2 peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)

Servings: persons

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

1
Prepare the tendons.
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.
4
Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency.
5
Slice the white leaks diagonally.
6
Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil.
7
Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally.
8
If you have time, then remove the hardened white fat from the surface after it has cooled.
9
Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring.
10
Top with sliced leeks, and it is done.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 300 grams Beef tendons (prepped), 10 cm Daikon radish, 1 large of both Carrots, burdock root, 2 stalks The white part of a Japanese leek, and more.

Yes, Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor falls under the Soups & Stews 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.

That's it — enjoy your meal!

Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions