Japanese Beef Tendon Miso Braise (Gyusuji)

How to make it

Amounts in the steps are for 10 servings.

1. 1

   Rinse the beef tendon in cold water, blanch it in boiling water for 10 minutes, then discard that water and wash it clean.

2. 2

   Put the beef tendon, thinly sliced ginger root, and plenty of fresh water in a pot and bring it to a boil.

3. 3

   Turn the heat down low and simmer it for 1 hour 30 minutes to 2 hours, until a chopstick slides in easily.

4. 4

   Cut the beef tendon into bite-size pieces and put it back in a pot with 500ml of the beef tendon broth.

5. 5

   Stir in the red miso, sugar, and mirin, and reduce it over low heat for 30 to 40 minutes.

6. 6

   Stir now and then so it does not catch on the bottom; it is done when it turns glossy and the sauce has thickened.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.