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Gyusuji Nikomi (Stewed Beef Tendon)
Serves 4 · About 2 hr 30 min (1 hr of this is just pre-boiling on low heat)
Tough beef tendon pre-boiled until soft, then stewed with daikon and konnyaku in a sweet and salty soy sauce flavor.
① First pre-boil→② Cut the beef tendon→③ Second pre-boil→④ Cut the daikon and konnyaku→⑤ Stew→⑥ Top with the green onions
What to buy
Meat
Vegetables
Seasonings & dry goods
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How to make it
1
First pre-boil
- Put the beef tendon, uncut, in a large pot and add about 1.5 L water (enough to fully cover the meat)
- Put over high heat. When it boils, boil 5 minutes as is. Lots of gray foam (scum) will come out
- Drain in a colander, throw away the water, and wash the tendon well with water to remove the scum and fat
- Scum sticks to the pot too, so wash the pot as well
How to tell it's doneNo gray scum is left on the surface of the tendon.
Be carefulSteam rises when you pour out the water. Put the colander in the sink, keep your face away, and tip the pot.
2
Cut the beef tendon
- Put the tendon on a cutting board and cut into 3–4 cm pieces (boiled, it is easier to cut than raw)
- When you finish cutting, wash the cutting board, knife and your hands with dish soap
How to tell it's doneEverything is cut into bite-size pieces.
3
Second pre-boil
- Put the tendon and about 1.5 L fresh water in the washed pot and put over high heat
- When it boils, turn to low heat, set the lid on slightly off to one side, and boil about 1 hour
- If the water goes down and the tendon sticks out, add water until covered
How to tell it's doneTake out 1 piece of tendon and press with chopsticks: it is soft enough to dent easily.
4
Cut the daikon and konnyaku
- On a cutting board, cut the daikon into rounds 2 cm thick, cut off the peel a little thickly, then cut each into 4 (quarter rounds)
- Rinse the konnyaku with water and tear into bite-size pieces with a spoon
How to tell it's doneThe daikon and konnyaku are cut, waiting for step 3 to finish boiling.
5
Stew
- Drain the tendon from step 3 in a colander and throw away the water
- Put the tendon, daikon and konnyaku in the pot, and add 800 ml water, 100 ml sake, 3 tbsp sugar, 3 tbsp mirin, 1 tsp dashi granules and 2 tsp ginger
- Bring to a boil on medium heat, and skim off any scum. Add 4 tbsp soy sauce
- Cut aluminum foil into a circle a little smaller than the pot and lay it on top (a drop lid). Simmer on medium-low heat for about 40 minutes
How to tell it's doneA bamboo skewer slides easily into the daikon, and the daikon has turned brown. The tendon is soft enough to cut with chopsticks.
Be carefulLift the foil now and then to check. If the liquid is less than halfway up the food, add 100 ml water.
6
Top with the green onions
- On a cutting board, cut the green onions finely from the end (2–3 mm) (thin rounds)
- Taste. If it's bland, add soy sauce 1 tsp at a time
- Serve in bowls with the liquid and top with the green onions
ReadyThe tendon is soft and jiggly, and the liquid is dark brown.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The tendon is toughNot pre-boiled enough in step 3. Stew longer in step 5 on low heat, 20 minutes at a time. Add water if the liquid goes down.
It smells meaty and strongThe pre-boiling and washing in step 1 was not enough. Next time, boil 5 minutes after it boils and wash well with water.
It is greasyIf you cool it and put it in the fridge, white fat hardens on top. Scoop it off with a spoon, then warm it up again.
Too saltyThe liquid went down too much in step 5. Add water 50 ml at a time and warm it up again.
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