Description
A flavorful and hearty tendon hot pot recipe perfect for sharing with friends and family.
Ingredients
Scale
- 2 pounds beef tendons
- 6 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 tablespoon ginger, sliced
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 carrots, sliced
- 1 daikon radish, sliced
- 1 cup mushrooms, sliced
- 2 scallions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- In a large pot, combine beef tendons and beef broth. Bring to a boil and then reduce to a simmer.
- Add soy sauce, miso paste, ginger, garlic, and onion. Simmer for 2-3 hours until the tendons are tender.
- In the last 30 minutes, add carrots, daikon radish, and mushrooms to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped scallions and drizzled with sesame oil.
Notes
- For a spicier dish, add chili paste or fresh chili peppers.
- This dish is best enjoyed with a side of rice or noodles.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg