Beef Tendon and Daikon Simmer

牛すじだいこん

Tender beef tendon and daikon soak up a light soy-dashi broth.

Servings and Time

Serves 4 as a shared small plate. 15 minutes prep; 2-3 hours cooking. Times are approximate; use the doneness checks below.

Ingredients

  • 400 g beef tendon
  • 400 g daikon, peeled and cut into 3 cm chunks
  • 5 ginger slices
  • 900 ml dashi, plus water as needed
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1 sliced green onion

Tools Used

Stock pot, small saucepan, knife, cutting board, and ladle.

Steps

  1. Cover tendon with water in a pot, boil for 10 minutes, then drain. Rinse the tendon and clean the pot.
  2. Add fresh water and ginger. Simmer gently for 90-150 minutes until easily pierced, keeping the tendon submerged. Cut into bite-size pieces.
  3. Simmer daikon in separate water for 15 minutes and drain.
  4. Combine tendon, daikon, dashi, soy sauce, mirin, and sugar. Simmer partly covered for 30-40 minutes until daikon is tender; add water if needed.
  5. Serve in small bowls with green onion.

Serving Notes

Serve warm with a little broth and Japanese mustard on the side.

Nutrition Note

Add a green vegetable side; tendon has a different texture and composition from lean beef.

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