Gyusuji Nikomi is a Japanese dish made with beef tendons and konnyaku stewed for a long time until it is very tender and melts in your mouth. It’s such an interesting dish in fact it’s quite a unique stew compared to all other stews that I tried, the flavour profile is different unlike the usual which is based on tomato, red wine, drippings/gravy, mushroom, cream or even soy sauce this one is based on miso. At the first bite you will already know its Japanese, the dashi and miso are strong hints of its origin.
- Prepare a pot with boiling water then add the beef tendons and beef brisket, bring back to a boil and continue for 5 minutes. Drain and rinse with cold running water scrubbing out any scum. Do the same thing with the konnyaku as well.
- Place beef tendons in a clean pot then around 4 cups of water and a bit of salt, bring to a boil then simmer in low heat for 1½ hours.
- Add the beef brisket, carrots, konnyaku, dashi stock, sake, soy sauce, miso, sugar and mirin. Bring back to a boil then simmer in low heat for 45 minutes, bring. Bring back heat to high and simmer without cover, continue for 15 minutes or until the sauce becomes thick.
- Adjust taste with salt and sugar if needed, it should be a good balance of sweet and salty then turn off the heat.
- Place in serving bowls then sprinkle chopped spring onions on top.