Simmered Beef Tendon recipe - ingredients, nutrition and when to eat it
This Japanese simmered dish slowly cooks beef tendon with daikon, konjac, and miso seasoning for a chewy texture and deep umami flavor.
This Japanese simmered dish slowly cooks beef tendon with daikon, konjac, and miso seasoning for a chewy texture and deep umami flavor. The warm broth and tender daikon make it a comforting choice for a winter evening or a relaxed home-cooked meal.
Japanese · 110 minutes to cook
Nutrition (per 776g serving): 363.1 kcal · protein 35.4g · carbohydrate 48.3g · fat 6.1g · sodium 1993.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching and rinsing the beef tendon once makes the broth much cleaner.
Tips: Miso can lose some of its aroma if boiled too vigorously for too long, so it is best added during the final simmering stage.
Tips: Let the dish rest for 10 minutes after turning off the heat so the seasoning can soak into the tendon and daikon.
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Ingredients (1 serving)
- Beef tendon — 120 g
- Radish — 100 g
- Konjac noodles — 80 g
- Miso — 1 Tbsp
- Soy sauce — 1 tsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Ginger — 8 g
- Garlic — 2 pc
- Green onion — 20 g
- Water — 400 ml