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

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

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

beef, radish, carrots, water, soy sauce, sake, sugar, mirin, honey, vinegar, ginger, peppers takanotsume

Taken from cookpad.com/us/recipes/170151-made-in-a-pressure-cooker-sweet-and-salty-beef-tendon-and-root-vegetable-stew-with-soy-sauce-flavor (may not work)