Ingredients with Measurements:
- 2 lbs beef tendons (gyusuji)
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp sugar
- 1 tsp salt
- 2 carrots, peeled and sliced
- 2 green onions, sliced
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Small bowl
Step-by-step instructions:
1. Rinse the beef tendons under cold water and pat dry with paper towels. Cut them into 2-inch pieces.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the beef tendons to the pot and brown them on all sides, about 5-7 minutes.
4. Pour in the beef broth, water, soy sauce, sake, mirin, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef tendons are tender.
5. Add the sliced carrots to the pot and continue simmering for another 30 minutes until the carrots are cooked through.
6. In a small bowl, whisk together the cornstarch and water until smooth. Stir the mixture into the pot and cook for another 5-10 minutes until the sauce has thickened.
7. Serve the gyusuji nikomi hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 16g
Protein: 33g
Sodium: 1300mg
Substitutions for ingredients:
- Beef tendons can be substituted with beef shank or brisket.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sake can be substituted with dry white wine or Chinese rice wine.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add other vegetables such as mushrooms, daikon radish, or potatoes.
- Use chicken or pork instead of beef.
- Add spices such as ginger, star anise, or cinnamon for extra flavor.
Tips and tricks:
- Browning the beef tendons before simmering them adds extra flavor to the dish.
- Skim any foam or impurities that rise to the surface while simmering.
- For a thicker sauce, increase the amount of cornstarch and water mixture.
Storage instructions:
- Store leftover gyusuji nikomi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gyusuji nikomi in a pot over medium heat until heated through.
Presentation ideas:
- Serve the gyusuji nikomi in individual bowls, garnished with sliced green onions.
- Serve with a side of steamed rice or noodles.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Red pepper flakes
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the beef tendons are tough, simmer them for a longer period of time until they are tender.
- If the sauce is too thin, add more cornstarch and water mixture.
Food safety advice:
- Make sure to cook the beef tendons until they are fully cooked and tender.
- Store leftover gyusuji nikomi in the refrigerator and consume within 3 days.
Food history:
- Gyusuji nikomi is a traditional Japanese dish that originated in the Kansai region of Japan.
Flavor profiles:
- Savory
- Umami
- Sweet
Serving suggestions:
- Serve the gyusuji nikomi in individual bowls, garnished with sliced green onions.
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Region: Japanese