Name: Beef Tendon and Radish Don (Gyu Suji Daikon Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Mixed chilli powder (shichimi / nanami togarashi) to taste; Garlic 2 cloves, peeled and crushed; Sake 1 Tbsp; Radish (daikon) 250 g (9 oz), peeled and cut into 3-cm (1¼-in) chunks; Beef tendon (gyu suji) 250 g (9 oz), cut into 3-cm (1¼-in) strips; Sake 50 ml (1⅔ fl oz) + 1 Tbsp; Shredded Japanese leek 1 stalk, white part only, for garnishing; Steamed rice 400 g (14 oz); Mirin 1 Tbsp; Japanese mustard (karashi) to taste; Johakuto sugar 1½ Tbsp; Old ginger slices 2; Water 300 ml (10 fl oz / 1¼ cups); Koikuchi soy sauce 2½ Tbsp

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This is old-fashion Japanese pub food. Try this melt-in-your-mouth simmered beef tendon with fragrant steamed rice. You will love it.

Ingredients

Water 300 ml (10 fl oz / 1¼ cups)
Sake

Method

Pour water and sake into a pressure cooker. Add beef, then close lid and lock it. Turn to maximum heat. When pressure has built up, lower heat and cook for 25 minutes. Turn off heat and unlock lid when it has cooled.
While cooking beef tendon, cook radish in another pot. Pour just enough water to immerse the radish. Simmer until soft. Drain and add radish into the