Simple Way to Make Award-winning Easy, Quick and Tender Simmered Giblets in the Pressure Cooker

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, easy, quick and tender simmered giblets in the pressure cooker. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Easy, Quick and Tender Simmered Giblets in the Pressure Cooker is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Easy, Quick and Tender Simmered Giblets in the Pressure Cooker is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have easy, quick and tender simmered giblets in the pressure cooker using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy, Quick and Tender Simmered Giblets in the Pressure Cooker:

1. Get 300 grams Pig giblets (motsu)
2. Make ready 2 1/2 cup Water
3. Take 3 tbsp ✿ Soy sauce
4. Get 2 rouded tablespoons ✿ Miso
5. Prepare 5 tbsp ✿ Sake
6. Make ready 1 1/2- tablespoons ✿ Sugar
7. Take 1 rounded teaspoon ✿ Japanese dashi stock powder
8. Make ready 1/3 Daikon radish
9. Prepare 1 Carrot
10. Make ready 1 Burdock root
11. Take 1 packet Konnyaku

Instructions to make Easy, Quick and Tender Simmered Giblets in the Pressure Cooker:

1. Add the giblets and plenty of water (not listed) to a pot and bring it to a boil. Boil the giblets for about 5 minutes to remove the smell then rinse lightly with water.
2. Cut the vegetables. Rinse and finely shave the burdock root, slice the carrot into half-moon shapes, and slice the daikon radish into thin quarter rounds. Tear the konnyaku up into bite-sized pieces with your hands.
3. Add the water and the rinsed giblets to a pressure cooker and simmer it for the first time. Once the pressure is on, reduce the heat to low and simmer the giblets for 10 minutes. Turn off the heat and wait until the pressure gauge drops.
4. For the second simmering add the cut up vegetables and the ✿ seasonings. Once the pressure is on, simmer it over low heat for about 10 minutes. Turn off the heat and wait until the pressure gauge drops.
5. Serve it in a bowl and top it with some chopped Japanese leek (the white part) if desired. Sprinkle some shichimi pepper on the top and enjoy.

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