Ingredients with Measurements:
- 1 lb beef tendons (gyusuji)
- 4 cups water
- 1 cup sake
- 1 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 inch ginger, sliced
- 8 shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot
- Skimmer
- 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, add the water, sake, soy sauce, mirin, and sugar. Bring to a boil.
3. Add the beef tendons, onion, garlic, and ginger to the pot. Reduce the heat to low and simmer for 2-3 hours, or until the tendons are tender.
4. Skim off any foam or impurities that rise to the surface.
5. In a separate pan, heat the vegetable oil over medium heat. Add the shiitake mushrooms and sauté until they are tender.
6. Add the shiitake mushrooms to the pot with the beef tendons and simmer for an additional 10-15 minutes.
7. Serve hot, garnished with green onions.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 25g
Protein: 35g
Substitutions for ingredients:
- Beef tendons can be substituted with beef shank or brisket.
- Sake can be substituted with white wine.
- Mirin can be substituted with sweet sherry.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add other vegetables such as carrots or daikon radish.
- Use chicken instead of beef.
- Add udon noodles for a heartier meal.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface to ensure a clear broth.
- Simmer the beef tendons for a longer period of time if they are not yet tender.
- Sauté the shiitake mushrooms separately to ensure they are cooked evenly.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onions on top.
Garnishes:
Green onions, sesame seeds, or chili flakes.
Pairings:
Steamed rice, pickled vegetables, or a side salad.
Suggested side dishes:
Miso soup, edamame, or gyoza.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Ensure that the beef tendons are cooked thoroughly to prevent any foodborne illnesses.
Food history:
Gyusuji Nikomi is a traditional Japanese dish that originated in the Kansai region.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese