Easiest Way to Prepare Any-night-of-the-week Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

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The ingredients needed to make Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor:

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

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

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

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