Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, great with eggs or tofu: simmered beef tendon and daikon radish. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Home Recipes Beef Chinese Braised Beef and Turnips (Daikon Radish). Peel the skin of daikon radish and cut the daikon into large cubes. If there is broth left after all the beef and daikon are eaten, the leftover broth is great for making noodle soup the next day.
Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish is something which I’ve loved my entire life.
To get started with this particular 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 can achieve that.
The ingredients needed to make Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish:
- Make ready 500 grams Beef Tendons
- Prepare 1 radish Daikon radish
- Make ready 1 piece Ginger
- Prepare 1 large ●Water
- Take 2 tbsp ●Sake
- Take 2 tbsp ●Sugar
- Take 2 tbsp △Mirin
- Prepare 4 tbsp △Soy sauce
- Take = Use these ingredients according to your preference =
- Prepare 3 Eggs
- Get 2 packages Grilled tofu
- Prepare 1 dash Green onions or scallions
- Get 1 dash Ichimi chili powder
Save so much time by pressure cooking to make this beef We love to order beef tendon and daikon stew when we go for a dim sum. The Cantonese style of beef tendon stew is usually with the soup slightly thickened. 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.
Instructions 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.
Their flavor is milder than that of other radish varieties and described as slightly sweet yet slightly spicy. Oden is a kind of hot pot consisting of daikon, potatoes, eggs, Konbu (kelp), konnyaku, and different types of fish cakes, simmered in lightly flavoured soup stock. It is a typical winter dish but I cook oden most of the year, except in the really hot weather. Other ingredients may include cubes of tofu, kinchaku tofu pouches filled with mochi (rice cakes) and vegetables, and boiled eggs. Oden is the quintessential Japanese one pot simmered dish consisting of daikon radish Great post… I haven't experimented many Japanese dish.
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