Ingredients with Measurements:
- 2 lbs beef tendons (gyusuji)
- 1 cup sake
- 1 cup soy sauce
- 1 cup mirin
- 1 cup water
- 1/2 cup sugar
- 2 onions, sliced
- 4 garlic cloves, minced
- 2 inches ginger, sliced
- 2 green onions, chopped
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven with lid
- Strainer
Step-by-step instructions:
1. Rinse the beef tendons under cold water and cut them into bite-sized pieces.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the onions, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
4. Add the beef tendons and brown them on all sides, about 5-7 minutes.
5. Add the sake, soy sauce, mirin, water, and sugar to the pot, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the gyusuji nikomi for 2-3 hours, or until the beef tendons are tender and the liquid has reduced and thickened.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Use a strainer to remove any excess fat or impurities from the liquid.
10. Serve the gyusuji nikomi hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 30g
Protein: 45g
Sodium: 3000mg
Substitutions for ingredients:
- Beef tendons can be substituted with beef shank or brisket.
- Sake can be substituted with white wine or rice vinegar.
- Mirin can be substituted with sweet sherry or honey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, daikon radish, or mushrooms to the pot.
- Use chicken or pork instead of beef.
- Add spices such as star anise, cinnamon, or cloves for extra flavor.
Tips and tricks:
- Browning the beef tendons before simmering them will add extra flavor to the dish.
- Use a strainer to remove any excess fat or impurities from the liquid for a cleaner taste.
- Serve the gyusuji nikomi with rice or noodles for a complete meal.
Storage instructions:
- Store the gyusuji nikomi in an airtight container in the refrigerator for up to 3 days.
- Freeze the gyusuji nikomi in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the gyusuji nikomi in a pot over low heat until heated through.
- Alternatively, microwave the gyusuji nikomi in a microwave-safe dish for 2-3 minutes, stirring occasionally.
Presentation ideas:
- Serve the gyusuji nikomi in individual bowls, garnished with chopped green onions.
- Sprinkle sesame seeds or chili flakes on top for extra flavor and texture.
Garnishes:
- Chopped green onions
- Sesame seeds
- Chili flakes
Pairings:
- Rice or noodles
- Steamed vegetables
- Pickled vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the gyusuji nikomi is too salty, add more water to dilute the flavor.
- If the gyusuji nikomi is too sweet, add more soy sauce or salt to balance the flavor.
Food safety advice:
- Make sure to cook the beef tendons thoroughly to avoid any risk of foodborne illness.
- Store the gyusuji nikomi in the refrigerator or freezer within 2 hours of cooking to prevent bacteria growth.
Food history:
- Gyusuji nikomi is a traditional Japanese dish that originated in the Kansai region.
- It is a popular comfort food that is often served in izakayas (Japanese pubs).
Flavor profiles:
- Savory, umami, sweet, salty
Serving suggestions:
- Serve the gyusuji nikomi with a cold beer or sake for a classic Japanese pairing.
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Region: Japanese