Easiest Way to Prepare Perfect Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish

Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish. Great recipe for Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish. The beef tendon broth is too delicious, and I add in various ingredients afterwards. This tastes good with konnyaku as well.

Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso.. This tastes good with konnyaku as well. This tastes good with konnyaku as well. You can have Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish

1. You need 500 grams of Beef Tendons.
2. Prepare 1 of radish Daikon radish.
3. Prepare 1 piece of Ginger.
4. It's 1 large of ●Water.
5. It's 2 tbsp of ●Sake.
6. It's 2 tbsp of ●Sugar.
7. Prepare 2 tbsp of △Mirin.
8. Prepare 4 tbsp of △Soy sauce.
9. Prepare of = Use these ingredients according to your preference =.
10. It's 3 of Eggs.
11. It's 2 packages of Grilled tofu.
12. You need 1 dash of Green onions or scallions.
13. It's 1 dash of Ichimi chili powder.

In that case, rip it up by hand, and add it in. After turning off the heat, add half-boiled eggs to. Great recipe for Doteyaki - Beef Tendons and Daikon Radish Simmered With Miso. When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.

Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish step by step

1. Boil lots of water in a pot, and then add in the beef tendons. Take them out once it they completely change color..
2. Rinse the beef tendons in running water, cut into easy-to-eat sizes, and return to the pot. Add in ● ingredients, cover with a lid, and stew over a low~medium heat for 30 minutes. (You can also do this in a pressure cooker)..
3. Cut the daikon radish into half-circle slices, and bevel them. Boil the eggs, and remove the shells. Thinly slice the ginger..
4. Skim the scum from the surface of the pot, cut the tofu into thirds and add to the pot, add in the △ flavoring ingredients, and boil again for more than 30 minutes..
5. Once the broth has boiled down and the flavoring has sunk into the tofu, it's done..
6. Garnish with scallions and ichimi spice powder if you have them..

I tear up the konnyaku with my hands to allow the flavors to be absorbed easily. This also tastes great stewed with. A good stock comes out of beef tendons, so I tried using it in curry.. will change the mildness etc . Please use a pressure cooker to short. cookpad.japan. In that case, rip it up by hand, and add it in.