茶碗蒸し（めんつゆの茶碗蒸し）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 5minutes
#Japanese food
#Meat dish
#Appetizers
#For adults
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#Boiled food
Stewed beef tendon｜Miki Mama Channel's recipe transcription
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Ingredients
- Beef tendon : 400g
- Konjac : 2 sheets (460g)
- (A) Water : 1200cc
- (A) Soy sauce : 5 tbsp and 1/2 tbsp
- (A) Sake : 2 tablespoons
- (A) Mirin : 2 tablespoons
- (A) Sugar : 3 tbsp and 1/2 tbsp
- (A) Bonito broth : 1 tsp
Time required
60minutes
Procedure
-
1)
Prepare
00:25
Cut the beef tendon into a size that is easy to eat with scissors and bite-sized konnyaku, and boil the beef tendon and konnyaku in plenty of hot water and pour it into a colander.
-
2)
Boil
01:02
Put 1 and (A) in a deep saucepan and simmer over high heat. When it boils, set to medium heat and simmer for about 50 minutes until the beef tendon is tender.
-
3)
Boil
01:37
If water remains, remove the water over high heat and it's done.
Point
・ By stabbing konjac several times with a fork, the taste becomes easier to soak in and the beef tendon becomes bulkier.
・ If the last sauce is boiled, the sauce will be entangled well and the taste will be rich and unstoppable.
・ If beef tendon is frozen, it will harden no matter how much it is boiled, so when you buy it, cook it while it is fresh.
・ Cooking in a pressure cooker takes 15 minutes, so it is recommended when you do not have time.
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