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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 1 [To prepare the beef tendon using a pressure cooker]
- 400 to 500 grams Beef tendon
- 1 Japanese leek
- 600 ml Water
- 3 Onion
- 1 Carrot
- 1 to 2 cloves Garlic
- 1 the same amount as the ginger Ginger
- 1 tbsp each Butter and olive oil (or vegetable oil)
- 50 to 100 ml Red wine (or cooking sake)
- 1 packet Shimeji mushrooms (or mushrooms of your choice)
- 700 ml The boiling water from the beef tendon or plain water
- 1 box Commercial Japanese curry roux mix
- 2 tbsp Tomato ketchup
- 1 tbsp Japanese Worcestershire-style sauce
Method
- Rub and wash the beef tendons in 50C water.
- Set your water cooker to 50C beforehand.
- Repeat 4 times.
- When the hot water runs clear, you're ready to drain the beef!
- Put the rinsed beef tendons plus the leek and 600 ml of water in a pressure cooker.
- Bring the cooker up to pressure, and cook under pressure for 10 minutes.
- If using a regular pot: Bring to a boil, and simmer over low heat for 1 1/2 to 2 hours.
- When the cooker has de-pressurized, take the meat out and rinse it in water.
- Cut it up into bite-size pieces.
- (I recommend making the pieces a little on the larger size since they will fall apart a bit later.)
- Transfer the cooking liquid to another container and let it cool down.
- When it has cooled down to room temperature, strain it to use later.
- If you have time, chill the cooking liquid and remove the fat that will harden on the surface.
- In the meantime, dice the vegetables.
- Grate the ginger (or use 1-2 teaspoons of pre-grated ginger from a tube).
- Wash out the pressure cooker, add the butter and olive oil, and saute the Step 6 vegetables over high heat (until the onions have browned).
- If it looks like the vegetables are burning, add 100 to 200 ml of water.
- If you are using a conventional pot: Add the beef cooking liquid + water to total the amount indicated on the curry roux box into a pot.
- If using a pressure cooker: Add the cooking liquid plus water, red wine, the parboiled beef tendon and shimeji mushrooms to the pressure cooker from Step 7.
- Bring the cooker up to pressure and cook under pressure for 5 minutes.
- Let it de-pressurize naturally, open the lid, and heat the pot up again with the lid off while skimming off the scum.
- Turn the heat off and dissolve the roux in it.
- I use 1/2 'hot' roux and 1/2 'medium-hot' roux!
- Add the seasoning ingredients to finish!
- Then simmer over low heat for 1/2 to 1 hour.
- Done!
- In Steps 3 and 8, if you are using a pressure cooker, adjust the cooking time as needed.
- I also have a recipe for the omurice (rice omelette) from Kaimeiken, the restaurant run by the heroine Meiko's father!
- Please take a look..
- I also have a recipe for the Scotch egg from Kaimeiken.
- Please take a look..
