Beef Tendon Stew
A hearty Japanese-style stew with tender beef tendon, daikon radish, and a soft-boiled egg in a savory soy broth. Quick to assemble and deeply satisfying.
- Total time
- 110 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 lb beef tendon
- 1 medium daikon radish
- 2 large eggs
- ¼ cup soy sauce
- 2 tbsp sugar
- 2 stalks green onions
Instructions
- 1
Cut the 1 lb beef tendon into bite-sized pieces and place in a pot. Cover with water, bring to a boil, then drain and rinse. Repeat once more to remove impurities.
- 2
Return tendon to pot, add 4 cups water, 1/4 cup soy sauce, and 2 tbsp sugar. Bring to a boil, then reduce heat to low, cover, and simmer until tendon is tender, about 1.5 hours.
- 3
Meanwhile, peel and slice the 1 medium daikon into 1-inch rounds. Add to the pot and simmer until daikon is translucent and easily pierced with a fork, about 20 minutes.
- 4
While stew simmers, boil the 2 eggs for 7 minutes, then cool in ice water and peel. Add eggs to the pot for the last 5 minutes of cooking.
- 5
Slice the 2 green onions thinly. Serve stew in bowls, topping each with an egg and a sprinkle of green onions.
Tools you’ll need
- large pot
- knife
- cutting board
- measuring cups and spoons
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