Beef Tendon Curry recipe - ingredients, nutrition and when to eat it
This Japanese-style curry simmers beef tendon until tender and chewy, bringing out its rich flavor.
This Japanese-style curry simmers beef tendon until tender and chewy, bringing out its rich flavor. It is perfect with rice when you want a warm and satisfying meal.
Japanese · 100 minutes to cook
Nutrition (per 825g serving): 736.9 kcal · protein 41.4g · carbohydrate 118.5g · fat 11.7g · sodium 1973.3mg
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: Discard the water from the first boil and cook the beef tendon in fresh water for a cleaner-tasting broth.
Tips: Lower the heat before adding the curry powder to help keep it from sticking to the bottom of the pot.
Tips: Let it rest for about 5 minutes after cooking so the sauce thickens slightly and blends with the tendon’s chewy texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Beef tendon — 120 g
- Cooked rice — 210 g
- Curry powder — 20 g
- Onion — 60 g
- Carrot — 30 g
- Potato — 70 g
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Water — 300 ml
- Soy sauce — 1 tsp