Quick Japanese Beef Tendon Stew

Step 1

Pat the beef tendon pieces dry with paper towels by pressing them gently against the towel to remove surface moisture, which helps them brown better.

Step 2

Peel the daikon radish with a vegetable peeler or knife, then cut it in half lengthwise and slice each half crosswise into 1-inch-thick half-moons.

Step 3

Peel the carrots with a vegetable peeler, then slice them straight down across the carrot into 1-inch-thick rounds, like cutting a coin.

Step 4

Peel the ginger with a small spoon by scraping the skin off, then slice it lengthwise into thin coins about the thickness of a coin.

Step 5

Heat 1 tablespoon of oil in a large heavy pot over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 60 seconds.

Step 6

Add the beef tendon pieces in a single layer and let them sit undisturbed for 2 minutes until the bottom turns golden-brown, the color of caramel.

Step 7

Stir the tendon pieces with a wooden spoon, breaking up any stuck bits, and cook for 2 more minutes until most sides are browned.

Step 8

Pour in 2 cups of sake or water and scrape the bottom of the pot with a wooden spoon to loosen all the brown stuck-on bits.

Step 9

Stir in 3 tablespoons of soy sauce, 2 tablespoons of mirin, and the ginger slices until everything is mixed together.

Step 10

Bring the liquid to a boil over medium-high heat, watching until large bubbles break the surface steadily, about 3–4 minutes.

Step 11

Lower the heat to medium-low so the liquid simmers gently—small bubbles should break the surface slowly, about once per second.

Step 12

Cover the pot with a lid, leaving it slightly ajar so steam can escape, and let it simmer for 30 minutes without stirring.

Step 13

Remove the lid and add the daikon cubes and carrot rounds, stirring gently to mix them into the liquid.

Step 14

Cover the pot again with the lid slightly ajar and simmer for 12 more minutes until the carrots and daikon are fork-tender.

Step 15

Taste the broth by dipping a spoon in and sipping—it should taste savory and slightly sweet; add a pinch more salt if it tastes flat.

Step 16

Ladle the stew into bowls, dividing the tendon, vegetables, and broth equally, and serve hot with steamed rice on the side if you like.