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<p>ãA chef teaches how to process beef tendon and the exquisite beef tendon stewã<br />
A plump, simmering, collagen-rich stew of beef tendon simmered with large vegetables! !<br />
How long to cook and how to simmer Even the heat level changes the flavor! Learn how to prepare and select the best beef strips!<br />
★Check out the summary section for more details on how to make it and what to look out for!â<br />
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ãingredientsã5-6 servings<br />
600g Beef tendon<br />
300g Japanese radish<br />
half Konnyaku<br />
70g Burdock<br />
3 garlic cloves *Slightly larger<br />
30g Ginger<br />
1 piece Green part of green onion<br />
(seasoning)<br />
1000cc Water<br />
100cc Sake<br />
1 1/2 tablespoons sugar *approx. 17g<br />
4 tablespoons mirin<br />
1 teaspoon soybean paste *approx. 7g<br />
1 teaspoon (about 4g) of niboshi powder<br />
(garnish)<br />
White onion, to taste<br />
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ãHow to make&#8230;ã<br />
â Place the beef tendon in a pot and pour in plenty of water to boil to remove the scum.<br />
â¡ With water, rinse off any scum from the surface of the beef tendon.<br />
⢠Put them in a pot and boil them again to remove the scum.<br />
⣠Rinse off the scum from the surface of the beef tendon again.<br />
⤠Reconstitute the pot and add water and vegetables. Pour the water and bring to a boil.<br />
⥠Bring to a boil and simmer over medium-high heat for 20 minutes to tenderize the beef tendon.<br />
⦠Add seasonings and simmer over very low heat for 1 hour.<br />
⧠Turn off the heat and allow the ingredients to soak in the flavor during the cooling process.<br />
⨠Re-light the fire and cook over high heat until the liquid is reduced by half.<br />
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ãMakeup pointsã<br />
â Select thin, white beef tendon for quick cooking and easy-to-eat stewing.<br />
â¡ When boiling, do not boil for a long time. If you boil them too long, the smell of scum will stick to the threads.<br />
⢠When simmering the beef, cover the lid and cook the beef so that pressure is applied to the ingredients.<br />
⣠The heat level is the same as in the video, changing it as it simmers.<br />
⤠The broth is boiled down to half its original volume for a sizzling flavor.<br />
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