Taste Scoring
★★★★★ Cooking time: 2 hours, Preparation 20 minutes + Hot-Cook 1st phase: 10 minutes + 2nd phase: 1 hour 30 minute
The hard slices of beef tendons become very tender and tasty when cooked in the Hot-Cook. Then, when you put it in your mouth, the sweet flavor of the beef will fill your mouth along with a nice fatty, melty texture.
A delicious broth is also soaked into konjac (konnyaku) and carrots along with the beef. This dish is sure to fill you up on much white rice.
I found beef tendon (gyū-suji)on sale at a supermarket at a discount of 20％. I was hesitant at first, but I decided to buy it and challenged myself to make a simmered beef tendon, which I had been planning to make for a while.
This was the first time to have a simmered beef tendon.
The beef tendon looked greasy, and I was worried about the hard part of the muscle, so I had never bought beef tendon and cooked it at home, even if I saw it at the supermarket.
It is often said that “delicious meat is gathered around the bones and in the tough parts of the sinew.” When you actually cook and eat the beef tendon, you will realize that this is true!
The umami of beef is really condensed and concentrated!
Cooking beef tendons can be a bit time-consuming, such as removing the oil and fat, but the time and effort spent make for a great dish, both in taste and texture.
The cooking time is 10 minutes for the degreasing. It takes 1 hour and 30 minutes to braise the beef tendon.
The simmering time is a little longer than other Hot-Cook dishes because of the two processes required to soften the beef tendon: the “oil-removing process” and the “simmering process.
However, once you put the ingredients into the pot and press the button, you can leave it alone during cooking.
Even though it is time-consuming, the great thing about Hot- Cook is that you don’t feel the hassle of cooking with it at all.
The seasonings used are sake, mirin, sugar, and soy sauce, familiar seasonings used for simmering meat and fish.
I expected it to have the same flavor as the Nikujaga (meat and potatoes), but the simmered beef tendon turned out to be more flavorful and delicious than I had expected, thanks to the concentrated umami of the beef combined with the seasonings!
In the official recipe of the Hot-Cook, konjac is added. But also added carrots as my original, which turned out great.
The konjac and carrots, which had been simmered together with the beef for 1 hour and 30 minutes, soaking up all the delicious flavor from the meat without losing any of the beef “umami.”
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot-Cook Recipe [Simmered Beef Tendon] One Point Advice
- I used 200 g of the beef tendon for two servings this time. The official Hot-Cook recipe shows 500 g of the beef tendon for 4 servings, but the seasonings used are the same for both 2 and 4 servings.
- The konjac and carrots should be cut into small bite-size pieces to soak up the flavor and texture.
Hot-Cook Recipe [Simmered Beef Tendon] Ingredients: 2 people
◆Process of removing fat from the beef
- Beef tendon: 200g *400g-500g for 4 servings
- Ginger: 2 pcs.
- The green part of green onion：1 piece
- Water: 800ml
◆Stewing process
- Konnyaku: 1 piece
- Carrot: 1 carrot
（Seasonings）
- Sake: 4 tablespoons
- Mirin: 4 tablespoons
- Sugar: 3 tablespoons
- Soy sauce: 2 tablespoons
◆Finish
Small green onion: As desired
Shichimi (seven spices): As desired
Hot-Cook Recipe [Simmered beef tendon] How to make
Process for removing fat (cooking time: about 10 minutes)
- Remove fat from the beef tendon in chunks.
- Cut ginger into thin slices.
- Prepare one green part of a leek.
Place beef tendon in chunks in the pot.
Add ginger and a green part of green onion on top of it.
Finally, add 800 ml of water.
Make manually => Make stew => Do not Mix => Set cooking time to “10 minutes” => Start
When you hear the finishing chime, open the lid, take out the chunks of beef tendon, transfer them to a bowl, rinse them with water, and remove the scum.
Simmer process (cooking time: about 1 hour and 30 minutes)
- Cut the beef tendon after removing the scum into bite-size pieces as desired.
- Cut konjac into small bite-sized pieces, sprinkle with salt, and lightly fir by hand.
- Put konjac in a colander and pour boiling water over it to remove the kernels.
- Cut carrots into bite-size pieces the same size as konjac.
First, lightly wash the Hot-Cook pot and add beef tendon, konjac, and carrots.
Next, add all the seasonings (sake, mirin, sugar, and soy sauce).
Select a menu => Search by category => Stew => Meat => Braise beef tendon => Start cooking => Start
When you hear the finishing chime, open the lid, mix it up, place it in a bowl, and top with a small green onion as a condiment.
I was hungry, so I ate the simmered beef tendon all at once with white rice.
It is well seasoned, so I think it goes well with both beer and Japanese sake.
It is also delicious with shichimi (seven spice) toppings if you like.
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
