Ingredients with Measurements:
- 2 lbs beef tendons (gyusuji)
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 inches ginger, sliced
- 4 cloves garlic, minced
- 4 cups water
- 2 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the beef tendons under cold running water and pat dry with paper towels.
2. In a mixing bowl, whisk together soy sauce, sake, mirin, and sugar until sugar is dissolved.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Add sliced onion, ginger, and minced garlic. Cook until fragrant and onion is translucent.
5. Add the beef tendons to the pot and pour the soy sauce mixture over them.
6. Add 4 cups of water to the pot and bring to a boil.
7. Reduce heat to low and simmer for 3-4 hours, or until the beef tendons are tender and the liquid has reduced by half.
8. In a small bowl, whisk together cornstarch and 2 tbsp of water until smooth.
9. Slowly pour the cornstarch mixture into the pot while stirring constantly.
10. Simmer for an additional 10-15 minutes, or until the sauce has thickened.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 3-4 hours
5. Temperature:
- Medium-high heat for sautéing the onion, ginger, and garlic.
- Low heat for simmering the beef tendons.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 23g
- Protein: 48g
- Sodium: 1200mg
Substitutions for ingredients:
- Beef tendons can be substituted with beef shanks or oxtail.
- Mirin can be substituted with rice vinegar and sugar.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add sliced carrots, daikon radish, or shiitake mushrooms to the pot for additional flavor and texture.
- Use chicken or pork instead of beef for a lighter version of the dish.
- Add a splash of sesame oil or chili oil for a spicy kick.
Tips and tricks:
- Rinse the beef tendons thoroughly to remove any impurities and excess fat.
- Simmer the beef tendons on low heat for a longer period of time to ensure they are tender and flavorful.
- Skim any foam or impurities that rise to the surface of the pot while simmering.
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 low heat until heated through.
Presentation ideas:
- Serve the gyusuji nikomi in individual bowls with a sprinkle of chopped green onions or cilantro on top.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer period of time to reduce it further.
- If the beef tendons are tough, simmer for a longer period of time until they are tender.
Food safety advice:
- Make sure to cook the beef tendons thoroughly to an internal temperature of 160°F to prevent any foodborne illness.
Food history:
- Gyusuji nikomi is a traditional Japanese dish that originated in the Kansai region of Japan. It is typically served during the colder months as a hearty and warming meal.
Flavor profiles:
- Savory, sweet, and slightly spicy with a tender and chewy texture.
Serving suggestions:
- Serve the gyusuji nikomi with steamed rice and pickled vegetables for a complete meal.
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Region: Japanese