Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso

• 200 grams Beef tendons
• 1/2 Daikon radish
• 1 block Konnyaku
• 1 piece Ginger
• 3 tbsp Miso
• 2 tbsp Sugar
• 2 tbsp Mirin
• 300 ml Dashi stock
• 1 tbsp Soy sauce
• 2 tbsp Sake

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

tendons, radish, ginger, sugar, mirin, stock, soy sauce, sake

Taken from cookpad.com/us/recipes/152091-doteyaki-beef-tendons-and-daikon-radish-simmered-with-miso (may not work)