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Meltingly Soft and Tender Beef Tendon Oden

300 grams Beef tendons
1/2 Daikon radish
4 Eggs
4 Potatoes
5 to 10 Knotted kombu
3 bags Oden soup base
1 Chikuwabu
1 pack Atsuage
1 pack Satsuma-age
4 Mochi Kinchaku - mochi stuffed in an aburaage
1 pack Konnyaku
1 pack Hanpen


Cut the beef tendons into easy to eat pieces. Put the beef tendon in a pot with plenty of water. Simmer for 10 minutes. Take the beef out and discard all of the water. Beef tendons have a lot of fat, so wash it in water. Put the washed beef tendon and 2 liters of water in a pressure cooker. Cook for 30 minutes under pressure. Turn off the heat and let it cool down naturally and depressurize. I used these oden ingredients! Peel the daikon radish and cut into 3 cm slices. Peel the potatoes. Hard-boil the eggs and peel. Cut up the other ingredients. Add 1 liter of water to the pressure cooker pot, and cook the daikon radish and potatoes for 10 minutes under pressure. Transfer the contents of the pressure cooker pot to an earthenware pot, add konbu seaweed knots, oden soup base, the ingredients, and simmer. When the flavors soaked through the ingredients, it's done!

Source: cookpad.com