Gyusuji Daikon Recipe (Beef Tendon and Japanese Radish Stew)

Gyusuji to daikon no nimono（牛すじと大根の煮物）

What kind of dish is gyusuji to daikon no nimono??

gyusuji＝beef tendon　daikon=Japanese radish

Gyusuji daikon is beef tendon and daikon stew.

The unique texture and flavor of beef tendon, Japanese daikon radish soaked in flavor, and the spiciness of karashi (Japanese mustard) combine to create an incredibly delicious dish.

Beef tendon is divided into three types: Achilles tendon, Membrane (Diaphragm), and Akami(Muscle tendons in various parts of the body, not just in a specific area.)

This recipe uses beef tendons that have been prepared beforehand.

Usually, prepared beef tendons purchased at supermarkets are for use in oden and are sold on skewers.

The photo below shows boiled beef tendon for oden. As you can see, pre-processed beef tendons contain a mixture of several different types of beef tendons.

The milky white part is the Achilles tendon or membrane, and the red part is akami. It is difficult for an amateur to determine which part it is just by looking.

Beef tendon absorbs the flavor of seasonings well and releases delicious flavors from the beef tendon itself. I have also posted other recipes using beef tendon, so please try making beef tendon dishes.

Menus using beef tendon

• Oden: A Japanese hot pot dish in which beef tendon on a skewer is a very popular ingredient.
• Doteni: A stew made with beef tendon, daikon radish, and konjac seasoned with miso.
• Sujikon: Beef tendon and konjac stewed in soy sauce. (Sujikon served on udon or soba noodles is called bokkake.)

Both dishes are simmered for a long time to bring out the tender texture of the beef tendon.　For this reason, the best way to cook beef tendon is to use a pressure cooker.

NUTRITION VALUE of Gyusuji Daikon Recipe (Beef Tendon and Japanese Radish Stew) (2SERVINGS)

Total Nutrition Value

665 kcal Protein 79.0 g Fat 12.8 g Carb 59.1 g Salt Equivalent 12.1 g

Nutrition Value of Beef tendon/100g

152 kcal Protein 28.3g Fat 4.9g Carbs 0g Salt Equivalents 0.2g

INGREDIENTS for Gyusuji Daikon Recipe (Beef Tendon and Japanese Radish Stew) (3SERVINGS)

• Boiled beef tendon 250g
• Japanese daikon radish 500g
• Soy sauce 80g
  • Sugar 20g
  • Mirin 20g
  • Sake 20g
  • Vinegar 8g
  • Green part of white leek 1 piece
• White leek (or green onion) 10g
• Karashi(Japanese mustard) moderate amount

Gyusuji Daikon Recipe (Beef Tendon and Japanese Radish Stew) 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. Wash and peel the daikon radish and cut into 3cm thick slices.
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. Cut the white leek part into thin strips
8. Topped with white leek 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 (*´∪`*)♡