Name: Gyusuji Nikomi
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Japanese
Ingredients: 700 g beef tendons; 700 g beef brisket; 2 pcs carrots, cubed; 1/2 cup konnyaku; thumb sized ginger, thinly sliced; 500 ml dashi stock; 1/2 cup sake; 2 tbsp soy sauce; 3 tbsp miso; 2 tbsp sugar; 3 tbsp mirin; spring onions, chopped; water

Description

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.

Ingredients

Scale

700 g beef tendons
700 g beef brisket
2 pcs carrots, cubed
1/2 cup konnyaku
thumb sized ginger, thinly sliced
500 ml dashi stock
1/2 cup sake
2 tbsp soy sauce
3 tbsp miso
2 tbsp sugar
3 tbsp mirin
spring onions, chopped
water

Instructions

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 1 1/2 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.