Japanese Beef Tendon Stew Recipes
JAPANESE BEEF TENDON STEW
Steps:
- Gather all the ingredients.
- Add the rinsed beef tendon and 4 cups water (Add more to cover the tendon, if necessary) in the Instant Pot.
- Press the "Sauté" button and change to your setting to "More" by pressing the "Adjust" button.
- Once boiling, press the "Keep Warm/Cancel" button on the Instant Pot to stop cooking. Take out the inner pot and discard the water.
- Put the inner pot with the tendons back in the Instant Pot and add 4 cups water.
- Peel the ginger skin with the back of the knife or spoon and cut into thin slices. Cut the green onions in half, reserving the white bottom part.
- In the Instant Pot, add the sliced ginger and green part of the green onions.
- Cover and lock the lid. Press the "Manual" button on the Instant Pot. Set HIGH pressure for 30 minutes by pressing "+ (plus)" or "- (minus)" button to change the cooking time. Make sure the steam release handle points at "Sealing" and not "Venting". The float valve goes up when pressurized. [For stovetop cooking, bring the water to boil and lower the heat to simmer and cook for 3 hours.]
Nutrition Facts : Calories 234 kcal, Carbohydrate 13 g, Protein 41 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 89 mg, Sodium 717 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
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