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Stewed beef sinew｜Transcription of Haruan's recipe

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Haruan

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Ingredients

Beef tendon : 450g
Konjac : 500g
sake : About 3-4 tbsp
Soy sauce : About 3-4 tbsp
sugar : About 3-4 tbsp
miso : About 3-4 tbsp
water : Appropriate amount
Dashi no Moto : About 1 tbsp
Blue part of green onion : Appropriate amount
Ginger : 1 piece

Time required

70minutes

Procedure

1) Boil 00:28
Put beef tendon and water in a pressure cooker and bring to a boil.
2) Apply pressure and heat for 20 minutes 01:14
Cut the beef tendon.
Put it back in the pressure cooker again, add enough water to fill the beef tendon, the blue part of the green onion, ginger, and a little liquor (not included in the amount), and apply pressure to heat for 20 minutes. I'll give it to you again.
3) Cut konjac 02:48
Cut the konjac into pieces the same size as the beef tendon with a spoon.
4) Add seasoning and apply pressure to heat for 20 minutes. 03:04
Put beef tendon, konjac, water, sake, soy sauce, sugar, miso, and dashi stock in a pot.
Apply pressure again and heat for 20 minutes.
Heat for 20 minutes and simmer a little.

Point

・ Time-saving menu using a pressure cooker.
・ The blue part of green onion and ginger eliminate the smell of meat. No problem without it.
・ By cutting konjac with a spoon, it becomes easier for the taste to get entangled in the cross section.
・ If left for about half a day, the taste will be further absorbed.
・ It is delicious even if you put it on rice and arrange it in a bowl.