![]() Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is incredibly flavorful and literally melts in your mouth. Beef tendon may not be a common ingredient in Western cultures, but it is loved for its luxurious textures and health benefits in Japanese and many Asian cuisines. Every now and then, I receive recipe requests for Japanese beef tendon dishes from readers who have tried and loved them. I procrastinated for a while but finally challenged myself to cook it for the very first time. Today I present one of the most popular beef tendon dishes in Japan – Gyusuji Nikomi (牛筋煮込み) or Japanese Beef Tendon Stew. How to Make Instant Pot Japanese Beef Tendon Stew (Gyusuji Nikomi)Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth. What’s Beef Tendon?Beef tendons are commonly used as an ingredient in some Asian cuisines and I’ve tried them in Chinese, Japanese, Korean, and Vietnamese food in the past. Frankly speaking, they are not my favorite cut of the meat because of the wobbly, flabby, jello-y texture (I like crispy and crunchy food). People who enjoy beef tendon appreciate the soft-tender texture and the rich flavors. Of course, they are high in collagens, which is good for your skin, joints, and hair. Tendons are tough and fibrous but become tender after a long period of cooking. With the use of pressure cooker, the cooking process can be shortened without compromising the perfect texture and delicious flavors. Properly cooked beef tendons contribute wonderful flavors to the final dish, with deep and rich broth and tendons that literally melt in your mouth. Beef Tendon in Japanese CuisineGrowing up in Kanto (east) region of Japan, beef tendon wasn’t a common cut of meat sold in regular grocery stores or in restaurant menus. Tendons are more popular and eaten in Kansai and Kyushu (west/south) regions of Japan, probably due to the geographical distance to the neighboring Asian countries and their cuisine influence. You can find tendons used in stew, Oden, Doteni (どて煮), Okonomiyaki, Yakisoba, and Japanese curry in west/south of Japan. Japanese Beef Tendon Stew (Gyusuji Nikomi)Gyusuji Nikomi (牛筋煮込み) is probably the most popular beef tendon dishes in Japan. Gyusuji (牛筋) means beef tendons and nikomi means stew in Japanese. Beef tendons are prepared first by boiling and simmering, and only after properly prepped, they are stewed in a soy sauce based savory dashi broth with daikon. Some variations of the stew include konnyaku (konjac) and other root vegetables like carrots and gobo (burdock root). Note that beef tendons sold in Japan often come with some meat. However, beef tendons I can find at Chinese grocery stores here in the US are usually just tendons without meat. 5 Steps to Prepare Japanese Beef Tendon StewIt takes 5 steps to make the Gyusuji Nikomi properly, and here’s how: Step 1: Boil Beef TendonsHot boiling water helps to rinse off any unpleasant smell of beef tendons, which determines the flavors of your final fish, so do not skip this most important step. Step 2: Pressure Cook/Simmer with AromaticsNext, we’ll simmer the tendons with aromatics like ginger and green onions to take care of any residual smell. To achieve the tenderness you’re looking for in a shorter cooking time, a pressure cooker comes in handy. If you’re using an electric pressure cooker, you can even leave the kitchen and do something else. Step 3: Clean TendonsOnce pressure cooking is finished, you must clean every part of the tendons thoroughly. It’s important to work with clean tendons to get a clean taste. Step 4: Pressure Cook/Simmer with Broth and SeasoningsNow that you have clean tendons, it’s time to add flavors to them in dashi and seasonings. We give the tendons a head start so they have more time to absorb flavors before adding other ingredients. Step 5: Pressure Cook/Simmer with Other IngredientsFinally add the other ingredients such as daikon, gobo (burdock root), and konnyaku. At this step, you just need to make sure daikon is fully cooked, without over or under-cooking. Homey and comforting, this Japanese Beef Tendon Stew will warm your soul, especially this time of the year. Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time! Japanese Beef Tendon Stew
Seasonings
Prep Ingredients while Pressure Cooking
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you. Japanese Beef Tendon Stew (Gyusuji Nikomi) 牛筋煮込み published first on https://zenramensushi.tumblr.com/ via Tumblr Japanese Beef Tendon Stew (Gyusuji Nikomi) 牛筋煮込み
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