Stewed Beef Tendon, Daikon with Egg (Oden)

27 December 2015 - Stewed beef tendon, daikon radish and egg (Oden)

The Shinya Shokudou Series - Stewed beef tendon, daikon with egg - ODEN

The recipe is based from Cookpad. I only use beef tendons, daikon radish and eggs as in the manga.

Meltingly Soft and Tender Beef Tendon Oden
 
300 g  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*

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.
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!