Japanese Beef Tendon Stew

Serving 6
Preparation Time 15 mins
Skill Easy

700g Beef Tendons
700g Beef Brisket
2 pcs Carrots (cubed)
½ cup Konjac
Thumb sized Ginger (sliced)
500ml Dashi Stock
2 tbsp Soy Sauce
3 tbsp Miso
2 tbsp Sugar
3 tbsp Mirin
1 tbsp Spring onions (chopped)

  1. Boil a pot of water and add in beef tendons and beef brisket. Bring it to a boil and continue boiling for another 5 minutes.
  2. Drain out the water, rinse thoroughly with cold water and scrub out scum. Repeat for konjac as well.
  3. Add 4 cups of water and the beef tendons into a pot and add a pinch of salt. Bring it to a boil and reduce heat to low and continue to simmer it for 1 ½ hours.
  4. Add in beef brisket, carrots, konjac, dashi stock, soy sauce, miso, sugar and mirin. Bring it to a boil and reduce heat to low, cover the pot and simmer it for 45 minutes.
  5. Remove pot cover and turn heat to high and simmer it for 15 minutes or until sauce thickens.
  6. Season it with salt and pepper if needed and turn the heat off. Serve it with chopped spring onions sprinkled on top.
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