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Beef Tendon and Burdock Simmered with Shio Koji

成本 $15, 保存 $10

來源: Recommended by CookPal

  • 90 Min
  • 2 份量
  • $15

食材

  • Main Ingredients

    • 300g beef tendon
    • 70g burdock root, sliced
    • 1 slice ginger
    • 1/2 stalk green onion, chopped

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1 tsp soy sauce
    • 2 tbsp shio koji

步驟

1

Slice the ginger thinly, chop the green onion, and slice the burdock root diagonally. Soak the burdock in water and drain.

2

Boil the beef tendon in water for 5 minutes, drain, rinse off scum, and cut into bite-sized pieces.

3

Simmer the beef tendon with ginger and plenty of water for 1 hour, adding water as needed. Reserve 300ml of the broth.

4

Add the beef tendon, burdock, reserved broth, and seasonings to a pot. Simmer over medium heat for 15 minutes.

5

Add the green onion and simmer briefly before serving.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 10g
    碳水化合物
  • 10g
    脂肪

💡 小提示

You can add carrots or konjac for extra texture and flavor.This dish pairs well with steamed rice or sake.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。