Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, great with eggs or tofu: simmered beef tendon and daikon radish. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish is something that I’ve loved my entire life.
daikon nimono (using dashi stock) 😮 EASY! Simmered Daikon in Ginger Dashi (大根の煮物). How to Make AGEDASHI TOFU (Deep Fried Tofu Recipe).
To begin with this recipe, we must first prepare a few components. You can have great with eggs or tofu: simmered beef tendon and daikon radish using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish:
- Make ready 500 grams Beef Tendons
- Get 1 radish Daikon radish
- Take 1 piece Ginger
- Prepare 1 large ●Water
- Get 2 tbsp ●Sake
- Prepare 2 tbsp ●Sugar
- Make ready 2 tbsp △Mirin
- Prepare 4 tbsp △Soy sauce
- Make ready = Use these ingredients according to your preference =
- Make ready 3 Eggs
- Take 2 packages Grilled tofu
- Prepare 1 dash Green onions or scallions
- Get 1 dash Ichimi chili powder
Simmered pork with daikon is one of the greatest dishes in the world. That said, simmered daikon with green vegetables is right up there along with it, and with no tough pork collagen to break down, it Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth. Buri-daikon is a much loved winter dish in Japan. It combines chopped yellowtail (buri) heads with daikon radish and ginger, slowly simmered in water, sugar, sake and shoyu.
Steps to make Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish:
- Boil lots of water in a pot, and then add in the beef tendons. Take them out once it they completely change color.
- Rinse the beef tendons in running water, cut into easy-to-eat sizes, and return to the pot. Add in ● ingredients, cover with a lid, and stew over a low~medium heat for 30 minutes. (You can also do this in a pressure cooker).
- Cut the daikon radish into half-circle slices, and bevel them. Boil the eggs, and remove the shells. Thinly slice the ginger.
- Skim the scum from the surface of the pot, cut the tofu into thirds and add to the pot, add in the △ flavoring ingredients, and boil again for more than 30 minutes.
- Once the broth has boiled down and the flavoring has sunk into the tofu, it's done.
- Garnish with scallions and ichimi spice powder if you have them.
Simmering the buri heads produces an unbelievably gelatinous saucy dashi. Everything is covered in this delectable. Daikon radish is popularly used in Asian and Indian cooking and known for its potent medicinal properties. Daikon radishes have a crispy texture and resemble large carrots. Their flavor is milder than that of other radish varieties and described as slightly sweet yet slightly spicy.
So that’s going to wrap this up for this special food great with eggs or tofu: simmered beef tendon and daikon radish recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
