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Simmered Beef Tendon (Gyusuji no Nimono)

成本 $15, 节省 $10

来源: Recommended by CookPal

  • 90 Min
  • 4 份数
  • $15

食材

  • Main Ingredients

    • 🥩 400g beef tendon
    • 🥗 1/4 daikon radish
    • 🥕 1/2 carrot
    • 1 block konjac
    • 1 slice ginger
    • 🧅 1 green onion
    • Shichimi togarashi to taste

  • Seasoning

    • 💧 100cc water
    • 100cc sake
    • 🧂 50cc soy sauce
    • 50cc mirin
    • 🍬 1 tbsp sugar
    • 🧂 1/2 tsp salt
    • 1 tsp dashi powder

步骤

1

Cut the beef tendon into bite-sized pieces. Slice the daikon and carrot into half-moon shapes.

2

Tear the konjac into bite-sized pieces, blanch it briefly, and drain.

3

Slice the ginger thinly. Cut the green onion into two parts: green for boiling and white for garnish.

4

In a pot, add the beef tendon, ginger, and green onion (green parts). Cover with water and bring to a boil. Skim off any scum, then simmer on low heat for 30 minutes. Remove the ginger and green onion.

5

Rinse the beef tendon under water and drain.

6

In the pot, combine water, sake, soy sauce, mirin, sugar, salt, and dashi powder.

7

Add the daikon, carrot, konjac, and beef tendon to the pot. Bring to a boil, cover, and simmer on medium heat for 30 minutes.

8

Serve in a bowl, garnish with the white parts of the green onion, and sprinkle with shichimi togarashi.

营养成分

每份

🔥

350

卡路里

  • 25g
    蛋白质
  • 20g
    碳水化合物
  • 15g
    脂肪

💡 小贴士

Blanching the konjac helps remove its natural odor.Simmering the beef tendon with ginger and green onion removes any gamey smell.This dish tastes even better the next day as the flavors deepen.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。