Quick Japanese Beef Tendon Stew
Tender beef tendon simmers in a savory soy-mirin broth with daikon and carrots, ready in under an hour. A rustic Japanese comfort dish that tastes like it simmered all day.
- Total time
- 50 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 lb beef tendon, cut into 2-inch chunks
- 8 oz daikon radish, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into 1-inch rounds
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 cups sake or water
- 1 tablespoon ginger, peeled and sliced into thin coins
Instructions
- 1
Pat the beef tendon pieces dry with paper towels by pressing them gently against the towel to remove surface moisture, which helps them brown better.
- 2
Peel the daikon radish with a vegetable peeler or knife, then cut it in half lengthwise and slice each half crosswise into 1-inch-thick half-moons.
- 3
Peel the carrots with a vegetable peeler, then slice them straight down across the carrot into 1-inch-thick rounds, like cutting a coin.
- 4
Peel the ginger with a small spoon by scraping the skin off, then slice it lengthwise into thin coins about the thickness of a coin.
- 5
Heat 1 tablespoon of oil in a large heavy pot over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.
- 6
Add the beef tendon pieces in a single layer and let them sit undisturbed for 2 minutes until the bottom turns golden-brown, the color of caramel.
- 7
Stir the tendon pieces with a wooden spoon, breaking up any stuck bits, and cook for 2 more minutes until most sides are browned.
- 8
Pour in 2 cups of sake or water and scrape the bottom of the pot with a wooden spoon to loosen all the brown stuck-on bits.
- 9
Stir in 3 tablespoons of soy sauce, 2 tablespoons of mirin, and the ginger slices until everything is mixed together.
- 10
Bring the liquid to a boil over medium-high heat, watching until large bubbles break the surface steadily, about 3–4 minutes.
- 11
Lower the heat to medium-low so the liquid simmers gently—small bubbles should break the surface slowly, about once per second.
- 12
Cover the pot with a lid, leaving it slightly ajar so steam can escape, and let it simmer for 30 minutes without stirring.
- 13
Remove the lid and add the daikon cubes and carrot rounds, stirring gently to mix them into the liquid.
- 14
Cover the pot again with the lid slightly ajar and simmer for 12 more minutes until the carrots and daikon are fork-tender.
- 15
Taste the broth by dipping a spoon in and sipping—it should taste savory and slightly sweet; add a pinch more salt if it tastes flat.
- 16
Ladle the stew into bowls, dividing the tendon, vegetables, and broth equally, and serve hot with steamed rice on the side if you like.
Tools you’ll need
- large heavy pot with lid (5–6 quart)
- vegetable peeler
- cutting board
- sharp knife
- small spoon
- wooden spoon or chopsticks
- paper towels
- ladle
- bowls
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