Meltingly Tender Beef Tendons and Daikon Radish Recipe

Name: Meltingly Tender Beef Tendons and Daikon Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Beef tendons; 15 cm Daikon radish; 1 block Konnyaku; 200 ml Water; 1 tbsp Red miso; 2 tbsp Sugar; 1 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin; 1 Finely juliennned ginger

Servings: persons

1
Boil the beef tendons for 20-30 minutes.
2
The key is to skim off the scum diligently.
3
Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
4
Peel the daikon radish rather thickly and cut into 2 cm cubes.
5
Parboil briefly.
6
Cut the konnyaku into bite sized pieces and parboil.
7
Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger.
8
Mix well.
9
Lock the lid and bring up to pressure over high heat.
10
When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat.
11
If you are using a regular pan, simmer over medium heat for 1 hour.
12
Leave the pan or pressure cooker to cool down naturally.
13
If you let it cool down once, the flavors will permeate the ingredients.

239

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: 300 grams Beef tendons, 15 cm Daikon radish, 1 block Konnyaku, 200 ml Water, and more.

Yes, Meltingly Tender Beef Tendons and Daikon Radish 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.

Meltingly Tender Beef Tendons and Daikon Radish

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