We are braising Gyusuji, firm beef tendons using a slow cooker and making Gyusuji Curry. The braised meat is unbelievably tender. It will revitalize your skin to a moist and rippling jelly-like state!
Gyusuji Curry Recipe (Beef Tendon Curry)
| 1|| Long Green Onion (Naganegi)green part|
| 1|| Garlic Clovelarge-size, chopped|
| Fukujinzukea type of Japanese pickled vegetable|
* The ingredients contain Amazon affiliate links.
Instructions * Click image to start slideshow.
First, preboil the gyusuji, beef tendons in a large amount of boiling water. Lightly stir and continue boiling.
Reduce the heat and boil it for about 3 minutes while removing the foam. This preboiling process will help to remove the fat and any unwanted flavor.
Remove the gyusuji with a mesh strainer and place it into a bowl of water. Carefully rinse the meat under running water.
Then, place the pieces onto a mesh strainer.
Place the gyusuji onto a cutting board and remove the excess moisture with a paper towel. With kitchen scissors, cut the pieces into large bite-size pieces and remove the fat.
Now, place the gyusuji into a slow cooker. Add the ginger root slices, green part of the long green onion, sake and water.
This special cooking paper will absorb the fat and foam and also work as drop-lid.
Cover and cook the gyusuji on high heat for 4 hours.
Now, the gyusuji is ready.
Remove the cooking paper, long green onion and ginger root slices.
Then, place the gyusuji and the stock into a pot.
And now, let’s saute the vegetables. Add the olive oil to a pan and turn on the burner. Add the onion and saute on medium heat for about 5 minutes.
When the onion is lightly browned, add the chopped garlic and ginger root. Continue stir-frying until aromatic.
Add the carrot and lightly stir. Then, add the potato.
The potato easily breaks into pieces so be careful not to overcook it.
When the vegetables are coated with the oil evenly, place them into the pot of the gyusuji.
Place the pot onto the burner. Distribute the vegetables and add water until they are almost covered.
Add the bay leaf and turn on the burner. Bring it to a boil on medium heat and then remove the foam.
Cover and simmer on low heat for about 15 minutes.
Now, let’s check if the vegetables are ready. When the potato is almost cooked, turn off the burner.
Stir and dissolve it completely. Adjust the amount of the curry sauce mix according to the amount of the stock. And don't forget to remove the bay leaf!
Turn on the burner again and simmer on low heat until the sauce begins to thicken. Then, turn off the burner and now the gyusuji curry is ready.
Now, let’s fry an egg sunny-side up as a topping. Place the egg onto a heated pan. Lightly sprinkle on the salt and the pepper.
When the egg is ready, ladle the gyusuji curry next to the fresh steamed rice in a bowl.
Place the egg sunny-side up onto the curry.
Top with the fukujinzuke, a type of Japanese pickled vegetable. Finally, garnish with the parsley leaves.
- You can also add curry powder or garam masala in the last stage of the curry to taste.
- If your curry sauce mix comes in blocks, shave them into flakes so they dissolve easily.