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1
Rub and wash the beef tendons in 50C water.
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2
Set your water cooker to 50C beforehand.
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3
Repeat 4 times.
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4
When the hot water runs clear, you're ready to drain the beef!
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5
Put the rinsed beef tendons plus the leek and 600 ml of water in a pressure cooker.
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6
Bring the cooker up to pressure, and cook under pressure for 10 minutes.
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7
If using a regular pot: Bring to a boil, and simmer over low heat for 1 1/2 to 2 hours.
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8
When the cooker has de-pressurized, take the meat out and rinse it in water.
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9
Cut it up into bite-size pieces.
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10
(I recommend making the pieces a little on the larger size since they will fall apart a bit later.)
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11
Transfer the cooking liquid to another container and let it cool down.
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12
When it has cooled down to room temperature, strain it to use later.
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13
If you have time, chill the cooking liquid and remove the fat that will harden on the surface.
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14
In the meantime, dice the vegetables.
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15
Grate the ginger (or use 1-2 teaspoons of pre-grated ginger from a tube).
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16
Wash out the pressure cooker, add the butter and olive oil, and saute the Step 6 vegetables over high heat (until the onions have browned).
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17
If it looks like the vegetables are burning, add 100 to 200 ml of water.
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18
If you are using a conventional pot: Add the beef cooking liquid + water to total the amount indicated on the curry roux box into a pot.
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19
If using a pressure cooker: Add the cooking liquid plus water, red wine, the parboiled beef tendon and shimeji mushrooms to the pressure cooker from Step 7.
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20
Bring the cooker up to pressure and cook under pressure for 5 minutes.
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21
Let it de-pressurize naturally, open the lid, and heat the pot up again with the lid off while skimming off the scum.
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22
Turn the heat off and dissolve the roux in it.
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23
I use 1/2 'hot' roux and 1/2 'medium-hot' roux!
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24
Add the seasoning ingredients to finish!
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25
Then simmer over low heat for 1/2 to 1 hour.
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26
Done!
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27
In Steps 3 and 8, if you are using a pressure cooker, adjust the cooking time as needed.
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28
I also have a recipe for the omurice (rice omelette) from Kaimeiken, the restaurant run by the heroine Meiko's father!
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29
Please take a look..
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30
I also have a recipe for the Scotch egg from Kaimeiken.
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31
Please take a look..
