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Gyusuji to daikon no nimono（牛すじと大根の煮物）
What kind of dish is gyusuji to daikon no nimono??
Stewed beef tendon and Japanese radish in a pressure cooker. Beef tendon that melts in your mouth, flavored radish, and accented with Japanese mustard. It’s great to say the least. It’s also delicious if you add konnyaku, season it with miso, or pickle a boiled egg in the broth.
Use pre-cooked beef tendons and a pressure cooker. If you use raw beef tendons, it will take several hours, so you can greatly reduce the cooking time.
Beef tendons are classified into three types: Achilles tendons, membranes, and lean meat tendons. My favorite is the membrane. But I think the Achilles tendon is the most widely distributed.
Beef tendon is low in calories compared to other cuts and contains plenty of collagen.
gyusuji＝beef tendon daikon=Japanese radish
About pressure cooker
A pressure cooker is a convenient cooking appliance that can soften food in a short amount of time. In addition to stewing, you can also steam ingredients and cook rice.
There are two types of pressure cookers: “pressure cookers” that heat on a gas stove or IH stove, and “electric pressure cookers” that use electricity. T-Fal and Fissler are well-known, but there are many other manufacturers that sell them.
Pressure is expressed in kPa, and the higher the kPa, the higher the temperature inside the pot and the shorter the cooking time.
The pressure cooker I use is a T-fal “Clipso Minut Easy”. The content is 4.5L. This is 65kPa, and it takes 5 minutes to steam vegetables and 25 to 30 minutes to soften the bones of fish. Although it does not have high specs, it has been working successfully for many years without any failures.
Iris Ohyama’s electric pressure cooker (KPC-MB3) has a pressure of 70kPa and a capacity of 3.0L. I like that it doesn’t emit steam while cooking. Also, it is very convenient that the cooking time is displayed on the screen, including the time until the pressure is released.
Next time I buy one, I’d like to get a high-pressure model of 100-150kpa.
Pressure cookers can only be filled with ingredients up to about 2/3 of the pot. Legumes should be cooked in less than 1/3 quantity. It is said that around 2.5L is suitable for a person living alone, and around 3-5.5L for two or more people.
Also, if you are using an IH cooking heater, please note that you will not be able to use it unless you choose an IH compatible pressure cooker.
NUTRITION FACTS
222kcal Protein 26g Fat 4.3g Carb 20.6g Salt Equivalent 4.1g
INGREDIENTS (3SERVINGS)
- boiled beef tendon 250g
- Japanese white radish 500g
- ☆ soy sauce 80g
- ☆ sugar 20g
- ☆ mirin 20g
- ☆ sake 20g
- ☆ vinegar 8g
- ☆green part of white leek 1 piece
- white onion 10g
- Japanese mustard moderate amount
COOKING INSTRUCTIONS
※I use beef tendon that is sold in a boiled state, but it still produces lye. So I use a sheet to remove the lye. If you don’t have it, boil again the beef tendon before using.
① Cut the Japanese radish into 3 cm thick pieces.
② Place the Japanese radish, beef tendon, and soy sauce, sugar, mirin, sake, vinegar and green part of white leek in a pressure cooker. Loosely cover the lye absorbing sheet over the ingredients.
③ Heat over high heat until the pressure builds up, then reduce the heat to medium and cook for 15 minutes.
④ Turn off the heat and wait until the pressure releases naturally.
⑤ Open the lid of the pressure cooker and swirl the pot a few times to distribute the seasonings.
⑥ Simmer until the broth is reduced by half.
⑦ Topped with white onions and Japanese mustard.
⋈*The menu for this day is sansai okowa, miso soup, tataki gobou, simmered beef tendon and Japanese radish, mekabu and okra with ponzu sauce, tomato slices, and mentaiko. I wanted to use the antique tableware I bought recently, so I cooked a lot (*´∪`*)♡
Click here for sansai okowa recipe 👉 Glutinous rice with wild vegetables
Click here for miso soup recipe 👉 Miso soup with lots of ingredients
Click here for tataki gobou recipe 👉 Burdock roots and sesame pickled vineger
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