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Recettes
Japanese-Style Tendon Stew

Recipe

Japanese-Style Tendon Stew

20 min prep

230 min cooking

Serves 4

Difficulty 3/5

This Japanese beef stew, known as gyu-suji nikomi, is a rich and comforting dish that highlights the tender, succulent texture of slow-cooked beef tendons. It is a beloved part of traditional Japanese home cooking, often enjoyed during colder months.

Ingredients

1 lb (500 g) Beef Flexor Tendons 1 tbsp (15 mL) white vinegar 2-inch (5 cm) piece gingerroot 3 green onions, separated into white and green parts 2½ tsp (12 mL) salt, divided 1 block (8 oz/250 g) konnyaku (yam cake, see Tip) 8 oz (250 g) daikon radish, peeled Half burdock root (gobo), peeled 1 small carrot, peeled 3 cups (750 mL) dashi (Japanese soup stock), see Tip 1 tbsp (15 mL) granulated sugar ¼ cup (60 mL) soy sauce 3 tbsp (45 mL) sake 2 tbsp (30 mL) light miso Hot cooked rice

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Directions

1. Place beef tendons in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar. Bring to a boil over high heat; reduce heat and boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold, running water. Clean and dry the pot. 2. Return beef tendons to the pot. Add enough water to cover by 4 inches (10 cm). Bring to a boil over high heat and skim off any scum that rises to the top. Add gingerroot, green part of the green onions and 2 tsp (10 mL) salt. Cover, reduce heat to low and simmer for 3 to 3½ hours, checking occasionally and adding water to maintain the original level, until beef tendons are tender with slight resistance when pierced with a fork. 3. Meanwhile, cut konnyaku into ½-inch (1 cm) cubes. Place in a bowl and toss with remaining ½ tsp (2 mL) salt; set aside. Cut daikon into quarters lengthwise, then cut each piece crosswise into ½-inch (1 cm) slices; set aside. Cut burdock and carrot into ½-inch (1 cm) diagonal slices; place burdock into a bowl of cold water to prevent discolouration. Set burdock and carrot aside. 4. Drain beef tendons in a colander, discarding cooking water. Let cool. Discard gingerroot and green onion greens. Clean the pot. 5. Rinse and drain the konnyaku. Drain the burdock. When beef tendons are cool enough to handle, cut into 1- by ½-inch (2.5 by 1 cm) pieces. Return to the pot and add konnyaku, burdock, daikon, carrot, dashi, sugar, soy sauce, sake and miso. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for about 20 minutes or until the vegetables are fork-tender. 6. Thinly slice white part of the green onions. Divide hot rice among serving bowls; ladle stew over top and sprinkle with green onions.

Tip

Konnyaku is a jelly-like cake made from the starch of the konjac yam. It is available in packages in Japanese and Asian grocery stores and online.

Dashi is a seaweed-based soup stock. Use homemade stock or prepare it from a powder according to package directions for this stew.

Cuts Used in This Recipe

Les abats et sous-produits comestibles

Tendon fléchisseur

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.