Gyūsuji Nikomi
Asia — Japan (Kansai)
Kansai's beloved tendon stew. Beef tendon simmered for many hours in soy, miso, sake, and mirin until gelatinous. A classic izakaya and home-cooking tradition.
Cuts in this tradition
Cultural context
Tendon is sought out intentionally by Japanese diners rather than treated as a secondary by-product. Gyūsuji nikomi is especially associated with Osaka izakaya culture. Doteni is the Nagoya variant using hatcho miso.
Preparation
Tendon blanched, then simmered for 2–3 hours with konnyaku, soy sauce, sake, mirin, sugar, and ginger. Served in small portions as izakaya drinking food.