#Meat dish #Appetizers #Side dishes #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #diet #Low carb #Easy #作り置き

Beef Tendon with Ponzu sauce | Transcription of [Kottaso Recipe]'s recipe

お気に入りに追加

Kottaso Recipe [Kottaso Recipe]

Number of Subscribers: 81.2万人
Number of View: 2.0億回
Number of Videos: 973本

Ingredients

Beef tendon : 1300g
長ネギ : 2本(青い部分のみ)
生姜 : 適量
(A) Water : Appropriate amount
(B) Peppercorn (Hall) : 1 knob
(B) Sake : 適量
(C) Radish : 適量
(C) Ponzu : 適量
(C)七味唐辛子 : 適量
(C)ネギ : 適量

Time required

30minutes

Procedure

1) Prepare the material 00:28
boil hot water.
Cut only the blue part of the green onion, and slice the ginger with the skin.
2) Boil the beef tendon 03:09
Put beef tendon in boiling water and boil over high heat.
Boil for 3 minutes after boiling and pour into a colander.
Rinse the beef tendon with running water and put it in boiling water.
Boil for 1 minute after boiling.
Rinse with running water in the same way as the first time, and cut into bite-sized pieces.
3) Pressurize with a pressure cooker 07:21
Put beef tendon, green onion, and ginger in a pressure cooker, and add the water from (A) until it is completely covered.
Put (B), cover and heat over high heat, and pressurize for 20 to 30 minutes.
4) 仕上げる 10:26
牛すじに(C)をかけて完成。

Point

・ It is advisable to prepare a large amount of beef tendon at one time.
・ Pre-treated products can be stored frozen.
・ The storage period is about 3 days in the refrigerator and about 1 month in the freezer.
・ It is recommended to eat early as the flavor will gradually decrease in the freezer at home.
・ It is good to change the boiling method depending on the type of beef tendon.
・ The amount of beef tendon, ginger, and sake may be slightly different.
・ We recommend grated daikon radish, which has a texture.
・ Use ponzu and shichimi peppers as you like.
・ If you have black pepper, use it.
・ If you do not use a pressure cooker, simmer in a regular pot for 1 hour on low heat.
・ Soup can also be frozen.
・ It is recommended to remove the oil floating in the soup before use.