Ingredients with Measurements:
- 2 lbs beef tendons (gyusuji)
- 1 cup mirin
- 1 cup soy sauce
- 1 cup sake
- 1 cup water
- 1/2 cup sugar
- 2 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 carrots, chopped
- 4 shiitake mushrooms, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beef tendons under cold water and cut them into 2-inch pieces.
2. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
3. Add the beef tendons to the pot and brown them on all sides.
4. Add the mirin, soy sauce, sake, water, and sugar to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beef tendons are tender.
6. Add the carrots and shiitake mushrooms to the pot and continue to simmer for another 30 minutes.
7. Season with salt and pepper to taste.
8. Serve the gyusuji nikomi hot, garnished with chopped green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 4 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 40g
- Protein: 40g
Substitutions for ingredients:
- Beef tendons can be substituted with beef shank or brisket.
- Mirin can be substituted with sweet rice wine or white wine.
- Shiitake mushrooms can be substituted with any other type of mushroom.
Variations:
- Add other vegetables such as potatoes, celery, or daikon radish.
- Add spices such as star anise or cinnamon for extra flavor.
Tips and tricks:
- Browning the beef tendons before simmering adds extra flavor to the dish.
- Simmer the dish over low heat to ensure the beef tendons become tender.
Storage instructions:
- Store leftovers 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, garnished with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the beef tendons are still tough after simmering for 3-4 hours, continue to simmer until they become tender.
Food safety advice:
- Make sure to cook the beef tendons thoroughly to avoid any risk of foodborne illness.
Food history:
- Gyusuji nikomi is a traditional Japanese dish that originated in the Kansai region.
Flavor profiles:
- Savory, sweet, umami
Serving suggestions:
- Serve hot as a main dish.
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Region: Japanese