Introducing one of my favorite beef dishes! In Japan, we have dish called “Gyu-suji Nikomi” It’s a stew with beef tendons cooked until extremely tender so you can break apart with chop sticks. I just love this type of meaty dish to go with a bowl of steamed rice! It also contents lots of vegetables including konjack. Every item is very well cooked through and has full of taste absorbed in side…To make a perfect Nikomi, there are lots of processing required. But a moment you have a bite of meat, you will know it’s all worth it!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
500g Beef finger ribs
120g Burdock root
4~5 stalks Green onion
2~3 cloves Garlic
2 tbs Sugar
3 tbs Soy sauce
3 tbs Miso
2 tbs Mirin
[ Directions ]
1. This time I’m using beef finger ribs.
2. Cut into about 5~6cm length.
3. To remove sanguinariness, you can blanch the meat. Put into boiling water and cook until the meat surface turns the color.
4. Remove from the pot and rinse well under running water.
5. Now get to the vegetables,, Lightly scrape off the burdock root skin.
6. Cut into half…
7. And then lightly pound them to make some cracks.
8. Cut them diagonally.
9. Soak into water to prevent from discoloration.
10. Cut a carrot into small triangles.
11. Cut green onions into 4~5cm length.
12. Slice a ginger.
13. To loosen up garlic skin, you can pound them with the side of the knife.
14. Now you can remove the skin very easily!
15. To process daikon, first off, cut into 2~2.5cm thick. And curve off the layer of fiber underneath the skin.
16. And cut into fan shapes
17. You can also round off the every corner with petty knife or peeler.
18. Add daikon into a pot filled with plenty of water and start heating. Cook until soft.
19. When it’s soft, you can remove from the pot and rinse every pieces to wash off the bitterness came out and left on the surface.
20. Tear a konjak into small pieces by hands
21. Or you can use a spoon to scoop…
22. Toss them into boiling water and cook for about 2~3 minutes.
23. Remove from the pot and wash off all the musty smell.
24. Now you can finally start stewing!! Add the processed beef, ginger, garlic and green onion into a stew pot.
25. Add sake, sugar and water.
26. Bring it to a boil, remove the scum on the surface as much as you can..
27. Turn to low heat, keep simmering for about half-hour.
28. And then add the rest of the vegetables including the konjak.
29. Add some more water to cover up all the ingredients.
30. You can also add soy sauce. Simmer it for another 45minutes or so.
31. It’s been about 45 minutes and all the ingredients seem to be soften. If not, continue simmering…
32. Now you can prepare miso. Combine the miso with a little bit of the soup from the pot.
33. Mix well, make sure the miso are all dissolved.
34. Pour the liquefied miso into the pot.
35. And also Mirin. Simmer for about 10 minutes.
36. You should end up with nice and shiny beef stew. You can now shut off the stove!
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