Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, doteyaki - beef tendons and daikon radish simmered with miso. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso is something that I’ve loved my whole life.

To get started with this particular recipe, we must first 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. Take 200 grams Beef tendons
2. Take 1/2 Daikon radish
3. Prepare 1 block Konnyaku
4. Make ready 1 piece Ginger
5. Make ready 3 tbsp ● Miso
6. Make ready 2 tbsp ● Sugar
7. Prepare 2 tbsp ● Mirin
8. Make ready 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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