Steps to Make Award-winning Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Perfect Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor using 13 ingredients and 6 steps. Here is how you cook that.

This is a rich stew with juicy tendons that goes well with rice. You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

Ingredients and spices that need to be Take to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:

1. 300 grams Beef tendons (prepped)
2. 10 cm Daikon radish
3. 1 large of both Carrots, burdock root
4. 2 stalks The white part of a Japanese leek
5. 150 ml A. Water (or the soup that was used to boil the tendons)
6. 80 ml Soy sauce
7. 50 ml Sake
8. 5 tbsp Sugar
9. 1 and 1/2 tablespoon Mirin
10. 1 tbsp Honey
11. 2 tsp Rice vinegar
12. 2 cloves/pieces of each Ginger and garlic (thinly sliced)
13. 2 peppers Takanotsume (optional) 5x10 cm Kombu (thinly sliced)

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

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

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