Gyusuji Daikon Nikomi (Beef Tendon Stew)

Gyusuji Daikon Nikomi (Beef Tendon Stew)（牛すじ大根煮込み）

Gyusuji Daikon: The Ultimate Beef Tendon & Radish Stew 🍲✨

Gyusuji Daikon Nikomi is a soul-warming Japanese classic. This dish features beef tendon and daikon radish simmered to perfection in a savory soy-based broth, served with a touch of Karashi (Japanese mustard) for a spicy kick. The beef becomes buttery and gelatinous, while the daikon soaks up every drop of umami. 🤤

📸 Identifying Your Beef Tendon (Gyusuji)

Not sure which one to buy? Here is a quick guide to what you’ll see at the market:

• Left Photo: Raw Akami (Lean Meat) 🥩 The photo on the left shows raw akami (lean beef tendon). Most beef tendons sold in their raw state are this lean type. This provides a deep, beefy flavor.
• Middle Photo: Skewered for Oden 🍢 The middle photo shows gyusuji prepared for Oden. In Japanese supermarkets, these are usually sold on skewers for convenience.
• Right Photo: For Stews (Unskewered) 🥘 The photo on the right shows gyusuji for stews (nimono), which are not skewered.

💡 Note: The tendons in the middle and right photos have been pre-boiled and semi-dried. Because raw beef tendon requires a lot of time and effort to prepare, most Japanese households prefer these processed versions to save time! ⏳✨

Most packs are a mix of Achilles tendon (jelly-like), Membrane (chewy), and Lean meat. To the untrained eye, they might look similar, but they all become melt-in-your-mouth tender once simmered!

🍽️ More Ways to Enjoy Beef Tendon

Beef tendon is a “superstar” ingredient because it releases incredible umami while absorbing all the flavors of the stew. Check out my other recipes:

• Oden 🍢: An essential winter hot pot. Gyusuji is a superstar ingredient, especially in the Kansai region (Western Japan).
• Doteni 🥣: A rich, savory stew featuring beef tendon, daikon, and konjac, all simmered in a bold miso sauce.
• Sujikon (Bokkake) 🍜: A simple yet delicious soy-sauce-based stew of beef tendon and konjac; amazing as a topping for Udon or Soba.
• Gyusuji Curry 🍛: Beef tendon pairs perfectly with spices and is often used in Japan’s national dish: Curry Rice. The melting texture adds a luxury feel to any curry. (Note: If you are starting with raw beef tendons, please check this guide for essential prep tips!)

📊 Nutrition (Per 2 Servings)：Gyusuji Daikon Nikomi (Beef Tendon Stew)

Total Nutrition Value

• 695 Calories
• Protein 79.3 g
• Total Fat 12.9 g
• Total carbohydrates 67.9 g
• Sodium 12.7 g

(Reference) Nutritional value per 100g of boiled beef tendon:

• 152 Calories
• Protein 28.3 g
• Total Fat 4.9 g
• Total carbohydrates 0.0 g
• Sodium 0.2 g

🛒 Ingredients (Serves 3) : Gyusuji Daikon Nikomi (Beef Tendon Stew)

Beef Tendon & Daikon Radish Stew Ingredients

• Boiled Beef Tendon: 250g
  • A mix of lean meat, membrane, and Achilles for the best texture.
• Japanese Daikon Radish: 500g
  • Cut into thick 3cm rounds.
• Seasonings (Flavor & Color)
  • Soy Sauce: 80g total (40g Dark / 40g Light)
    • The dark soy provides a deep color, while the light soy adds salty umami.
  • Sugar: 20g
  • Mirin: 20g
    • Used together to create a glossy, sweet finish.
• Seasonings (Refining the Taste)
  • Sake: 20g
    • Helps remove any gaminess from the meat.
  • Grain Vinegar: 8g
    • Adds a subtle, clean finish to the broth.
• Aromatics & Garnish
  • Leek (Green & White parts)
    • Use the green tops in the simmering pot; use the white part (shredded) for garnish.
  • Karashi (Japanese Mustard): To taste
    • Adds a sharp, spicy kick when serving.

👨‍🍳 How to Make It (Pressure Cooker Method) : Gyusuji Daikon Nikomi (Beef Tendon Stew)

💡 Why Use a Pressure Cooker?　Achieving that irresistible, melt-in-your-mouth texture with beef tendon requires a long simmering process. Similarly, making sure the daikon is tender and flavorful all the way to the center can be very time-consuming.

For these reasons, using a pressure cooker is truly the best method for this dish! It drastically cuts down the cooking time while ensuring both the beef and the radish reach the perfect consistency.

For more information on the best pressure cookers and how to use them safely, check out the article.　👉　Pressure Cooker (Atsuryoku nabe) Cooking

⚠️ Important: Removing Impurities (Lye)　Beef tendon produces a lot of lye (scum), so using a lye-absorbing sheet is highly recommended to keep the broth clean.

• Check for Safety: Some sheets can block the steam ventilation holes of your pressure cooker, which is dangerous. Always ensure the packaging states it is “Pressure Cooker Safe.”
• If You Don’t Have a Sheet: No problem! Simply parboil the beef tendon in boiling water first, then rinse it thoroughly under cold running water before starting the main recipe. This step ensures a clean, professional-tasting broth.

• Prep the Veggies : Peel the daikon and cut into 3cm rounds. Shred the white part of the leek into thin strips.
• Combine : Place the daikon, beef tendon, all seasonings, and the green part of the leek into the pressure cooker.
• Pressure Cook : Loosely cover the lye absorbing sheet over the ingredients. Heat on high until pressure builds, then reduce to medium and cook for 15 minutes.
• Natural Release : Turn off the heat and let the pressure drop naturally. This is when the flavor truly “soaks” into the daikon!
• The Final Glaze : Open the lid and simmer uncovered until the broth reduces by half.
• Serve : Top with shredded leeks and a dollop of Karashi. Enjoy!

Perfect Pairings for Your Beef Tendon Stew! 🍱✨
Looking for the perfect side dishes to complete your meal? These recipes are a match made in heaven for the rich umami of Gyusuji Daikon.
Check out these recipes for some delicious inspiration:
👉Glutinous rice with wild vegetables 　　
👉Miso soup with lots of ingredients　　　
👉Burdock roots and sesame pickled vineger

📖Related Link: Read the Japanese version of this article here! [牛すじ大根煮込み]