Ingredients with Measurements:
- 2 lbs beef tendons (gyusuji)
- 1 large daikon radish
- 4 cups water
- 1 cup sake
- 1 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Cutting board
- Knife
- Skimmer or slotted spoon
Step-by-step instructions:
Preparation:
1. Soak the beef tendons in cold water for 30 minutes to remove any impurities.
2. Cut the daikon radish into large chunks.
Cooking:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic, ginger, and green onions and sauté for 1 minute.
3. Add the beef tendons and sauté for 5 minutes until browned.
4. Add the water, sake, soy sauce, mirin, and sugar. Bring to a boil.
5. Skim off any foam that rises to the surface.
6. Reduce heat to low, cover the pot, and simmer for 2 hours.
7. Add the daikon radish and continue to simmer for another 30 minutes until the daikon is tender.
8. Remove from heat and let cool for 10 minutes.
Serving:
1. Serve the gyusuji nikomi with daikon in bowls.
2. Garnish with chopped green onions.
3. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 30g
Protein: 45g
Sodium: 2500mg
Substitutions for ingredients:
- Beef tendons can be substituted with beef shank or beef brisket.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add carrots and potatoes for a heartier stew.
- Use chicken instead of beef for a lighter version.
- Add chili peppers for a spicy kick.
Tips and tricks:
- Soaking the beef tendons in cold water helps to remove any impurities and makes them more tender.
- Skimming off any foam that rises to the surface during boiling helps to remove any impurities and makes the broth clearer.
- Adding the daikon radish towards the end of cooking ensures that it doesn't become mushy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of chopped green onions.
- Serve with a side of steamed rice.
Garnishes:
- Chopped green onions
- Sliced chili peppers
- Sliced ginger
Pairings:
- Steamed rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Steamed vegetables
- Stir-fried noodles
- Grilled fish
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the daikon radish is too tough, cook it for a longer period of time.
Food safety advice:
- Make sure to soak the beef tendons in cold water to remove any impurities.
- Cook the beef and daikon radish thoroughly to prevent any foodborne illnesses.
Food history:
- Gyusuji nikomi is a traditional Japanese dish that originated in the Kansai region.
- It is a hearty stew made with beef tendons and daikon radish.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Japanese