Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, doteyaki - beef tendons and daikon radish simmered with miso. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have doteyaki - beef tendons and daikon radish simmered with miso using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:

1. Get 200 grams Beef tendons
2. Make ready 1/2 Daikon radish
3. Take 1 block Konnyaku
4. Take 1 piece Ginger
5. Take 3 tbsp ● Miso
6. Take 2 tbsp ● Sugar
7. Make ready 2 tbsp ● Mirin
8. Get 300 ml ● Dashi stock
9. Make ready 1 tbsp ● Soy sauce
10. Take 2 tbsp ● Sake

Instructions to make Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso:

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

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