Discover the rich, savory depths of Simmered Beef Tendon, a classic Japanese dish that's surprisingly easy to make at home. This recipe, inspired by Miki's Kitchen, transforms humble beef tendon into a melt-in-your-mouth culinary experience, perfectly complemented by the sweetness of daikon radish and the subtle earthiness of kyaku (dried kelp). The long, slow simmering process unlocks the tendon's natural collagen, resulting in a luxuriously tender texture that will leave you wanting more. This comforting dish is perfect for a special occasion or a cozy weeknight meal.
Prepare to be amazed by the transformative power of time and simmering as we guide you through each step of creating this delicious and satisfying Japanese comfort food. Ready to embark on a culinary journey that will delight your taste buds? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pot
- Strainer
Ingredients
- Beef tendon
- Water
- Ginger
- Daikon radish
- Kyaku (konjac)
- Soy sauce
- Sake
- Sugar
- Vegetable oil
- Green onion
- Shichimi togarashi (Japanese chili pepper)
Step-by-Step Instructions
Step 1. Prepare the Beef Tendon
- Place beef tendon in a pot, add water, and bring to a boil over medium heat. Boil for 30 seconds, then drain and rinse.
- Cut the tendon into bite-sized pieces. Add to a pot with water and sliced ginger. Simmer for 1.5 hours until softened.
Step 2. Prepare the Vegetables
- Cut daikon radish into bite-sized pieces. Tear kyaku into bite-sized pieces with a spoon. Boil kyaku in water for 2 minutes to remove impurities, then drain.
Step 3. Simmer the Stew
- Strain the tendon soup. Add vegetable oil to a pot, then add daikon and kyaku. Stir in 1 liter of the tendon soup, sake, and sugar. Simmer for 30 minutes.
- Add soy sauce and continue to simmer until the liquid reduces by half.
Step 4. Serve and Garnish
- Serve on a plate, garnish with green onion, and sprinkle with shichimi togarashi.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Using sake and sugar first helps the ingredients soften and absorb seasonings better.
- This recipe is easily freezable for later use.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 25-35g
- Protein: 35-45g
FAQs
1. Can I use other cuts of beef instead of tendon?
While beef tendon provides the best texture for this dish, you can try using a tougher cut like beef shank, but expect a slightly chewier result. You may need to adjust the simmering time.
2. How can I make this recipe quicker?
Unfortunately, the long simmering time is key to achieving the tender texture of the tendon. You can't significantly reduce it without compromising the final result. Consider prepping ingredients ahead of time to save time on the day.
Enjoy the rich flavors and melt-in-your-mouth texture of this perfectly simmered beef tendon dish. This recipe, a testament to the beauty of slow cooking, is sure to become a new family favorite. So gather your ingredients, and experience the rewarding taste of Miki's Kitchen's Simmered Beef Tendon with Daikon & Kyaku!