Pressure-Cooked Beef Tendons in Thick Sauce

• 500 grams Beef tendons
• 1/3 Daikon radish
• 200 grams Lotus root
• 1 packet Shirataki
• 1 small piece Kombu for dashi stock
• 1 tsp Grated ginger
• 1 dash Green onions or scallions
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 3 tbsp Sake
• 200 ml Water

1. The ingredients are pictured here.
2. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces.
3. Or you could buy pre-blanched beef tendons.
4. Thickly cut the daikon radish and the lotus root into quarters.
5. Cut the shirataki into bite-size lengths.
6. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
7. Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes.
8. Turn off the heat.
9. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce.
10. Add the grated ginger.
11. Arrange green onions on top and it's ready to be served!

radish, lotus root, packet, stock, ginger, green onions, soy sauce, sugar, mirin, sake, water

Taken from cookpad.com/us/recipes/156674-pressure-cooked-beef-tendons-in-thick-sauce (may not work)