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Simmer gently in a pot! Simmered Beef Tendon and Konnyaku

4.4

(143 reviews)

Time

approx. 120mins

This is a recipe for the Kansai favorite commonly known as sujikon. Even without a pressure cooker, you can easily make it tender and melt-in-your-mouth in a regular pot, which is why it’s so popular. Simmered in a sweet-savory sauce, it goes perfectly with rice or as a snack with drinks. The key to making it delicious is to prep the beef tendon thoroughly. You can also turn it into sujikon curry by adding it to curry. If you simmer it on skewers, it feels just like a dish from an izakaya (a Japanese-style pub).

  • Calories

    290kcal

  • Carbs

    18.4g

  • Fat

    6.2g

  • Protein

    37.6g

  • Net Carbs

    16.4g

  • Sodium

    1179mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 4 servings ]

  • beef tendon500 g
  • konnyaku (pre-parboiled)1 (250 g)
  • chopped green onions2 tablespoons

☆ For parboiling

  • sake1 tablespoon
  • ginger (sliced)4 slices
  • naganegi (green part)1 stalk

★ Seasonings

  • sake3 tablespoons
  • mirin2 tablespoons
  • sugar3 tablespoons
  • soy sauce4 tablespoons
  • beef tendon cooking liquid400 ml
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Tear the konnyaku into bite-size pieces with a spoon.

Note:

Tearing it with a spoon helps the flavors soak in more easily.

2

Heat the beef tendon in a pot with plenty of water (not included in the ingredient list). Once it comes to a boil and scum rises to the surface, simmer for about 5 minutes. Drain, then rinse with water to wash off the scum and excess fat.

Note:

If scum is stuck to the pot, rinse it off.

3

Put the beef tendon and the ingredients marked with ☆ in a pot, then add enough water (not included in the ingredient list) to cover the beef tendon. Bring to a boil, cover, and cook over low heat for 1 hour. Remove the green part of the negi and the ginger. Separate the beef tendon from the cooking liquid, then cut the beef tendon into easy-to-eat pieces.

Note:

Cooking time may vary depending on the cut of beef tendon. Taste it, and if it is still tough, keep simmering until tender. Save the cooking liquid from the beef tendon, as you will use it for the dish.

4

Return the beef tendon to the pot. Add the konnyaku and the ★ ingredients, then cook over high heat. Once it comes to a boil, cover and simmer over low heat for about 30 minutes.

Note:

If you have less than 400 ml of the beef tendon cooking liquid, add water to make 400 ml.

5

Serve in a bowl and top with chopped green onions.

Reviews

4.4

(143 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I made this because I found some good beef tendon. I carefully parboiled and drained it three times to remove the scum almost completely, then simmered it gently. The broth didn’t turn greasy and came out beautifully clear (*^▽^*) The longer it simmered, the softer and more melt-in-your-mouth it became, and a sprinkle of ichimi added a nice sharp kick that really brought the flavor together. It was absolutely delicious♪ In the photo, I used yuzu ichimi.

  • 🇯🇵 User from Japan

    I used half the amount of beef tendon. I skipped the konnyaku and added daikon and carrot, then poured in equal amounts of the seasonings—just enough to cover everything. If you were serving this to others, you’d probably want to use more beef tendon. Add ginger. I’d make this again!

  • 🇯🇵 User from Japan

    I simmered the prepped beef tendon over low heat for an extra 30 minutes. It turned out tender and really delicious. It also paired perfectly with shichimi pepper. Next time, I think I’ll make it with more meat.

  • 🇯🇵 User from Japan

    I followed the recipe exactly, and the beef tendon turned out tender and delicious, with no unpleasant odor at all. The seasoning felt a little too light and slightly lacking, so next time I think I’ll add some sugar or mirin and simmer it down a bit more. There was a little left over from dinner, and it seems my child ate it in udon the next day.

  • 🇯🇵 User from Japan

    It turned out delicious!!!

  • 🇯🇵 User from Japan

    It took some effort, but the beef tendon turned out tender and delicious (^^) I also tried adding daikon radish and carrot♪

  • 🇯🇵 User from Japan

    I tried making simmered beef tendon~♪ ⸜(*ˊᵕˋ*)⸝ First, parboil the meat starting in boiling water, then discard that water with the fat and odor♪ Once boiled, the tendon is easy to cut with a knife, so cut it up, then start again with fresh water and season it with sugar, mirin, and soy sauce♪ In my case, I pressure-cooked just the meat for about 15 minutes, then added burdock root and konnyaku and continued simmering while adjusting the seasoning♪( ๑>ω•́ ) ♡ The tendon turned out wonderfully soft and jiggly, so tender you could cut it with chopsticks♡ The burdock root and konnyaku, soaked with flavor, also came out really delicious♡❀.(*´◡`*)❀.

  • 🇯🇵 User from Japan

    It turned out very delicious. I added burdock root as well.

  • 🇯🇵 User from Japan

    I wanted to add some root vegetables, so I used a boiled vegetable mix for chikuzenni and made it with the same amounts as written. It turned out really well!

  • 🇯🇵 User from Japan

    I thought it might turn out tough because I used sinewy beef tenderloin trimmings, but it was actually tender, the ginger flavor came through nicely, and it was very delicious. I made a double batch, so I doubled the seasonings and also added a little extra sugar, mirin, and soy sauce.