Recipe: Perfect Pressure-Cooked Beef Tendons in Thick Sauce

Pressure-Cooked Beef Tendons in Thick Sauce.

You can have Pressure-Cooked Beef Tendons in Thick Sauce using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pressure-Cooked Beef Tendons in Thick Sauce

1. Prepare 500 grams of Beef tendons.
2. It's 1/3 of Daikon radish.
3. You need 200 grams of Lotus root.
4. It's 1 of packet Shirataki.
5. It's 1 small of piece Kombu for dashi stock.
6. You need 1 tsp of Grated ginger.
7. It's 1 dash of Green onions or scallions.
8. You need 3 tbsp of Soy sauce.
9. It's 2 tbsp of Sugar.
10. It's 1 tbsp of Mirin.
11. You need 3 tbsp of Sake.
12. It's 200 ml of Water.

Pressure-Cooked Beef Tendons in Thick Sauce instructions

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