konnchiwa it's Nami from just one cookbook back with another video for you
and today we are making gyusuji nikomi, braised beef tendon
i will use my instant pot to cut down on cooking time from many hours to just a few hours to prepare this dish
I'm not a huge fan of beef tendons myself,
but many just one cookbook reader has requested this recipe
and it's also one of mr. joc's favorite dishes
so now let's get started
add 1 lb rinsed beef tendon and 4 cups water in the instant pot
press the “sauté” button and change to your setting to “more” by pressing the “adjust” button
using a spoon to cut 6 oz konnyaku into bite-size pieces
sprinkle ½ tsp kosher salt over konnyaku and rub with your hands
bring water to boil and cook the konnyaku for 5 minutes
take out the inner pot of the instant pot and discard the water
put the inner pot with the tendons back in the instant pot and add 4 cups water
remove the konnyaku from heat and drain
thin slice 1 knob ginger and
3 green part of green onions in the instant pot
cook at high pressure for 30 minutes
make sure the vent points to sealing
peel and cut 3 inches daikon into ½ inch quarters
remove the thin layer of 1/2 gobo skin then diagonally cut gobo into 1/8 inch slices
soak in water to prevent from changing colors
pressure release naturally, about 15-20 minutes, open the lid and take out the inner pot
drain the cooking liquid and rinse under warm water
drain well and cut the tendons into small pieces, and put them in a bowl and set aside
add 2 cups dashi, 3 Tbsp sugar, and 3 Tbsp sake in the instant pot
add 4 Tbsp soy sauce and 2 Tbsp miso, and mix well together
put the cleaned beef tendons and mix together with the sauce
cook at high pressure for 10 minutes
after cooking, let the pressure out manually
add the konnyaku, daikon, and gobo
cook at high pressure for 10 more minutes
chop reserved half green onions into thin rounds
serve the beef tendon stews in a bowl and garnish with green onion
enjoy!
itadaki masu!
thank you so much for watching
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since you guys are all watching till the end,
here's the japanese word of the day
gyu-su-ji, It means beef tendons and
in japanese, ten-don means tempura donburi
tendons and ten-don, have fun using it
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see you next time with the brand new video here on my youtube channel
mata ne!