Melt-In-Your-Mouth Beef Tendon Curry

Melt-In-Your-Mouth Beef Tendon Curry

I based this recipe on one that was in Gochisousan, a TV showed aired on the NHK network. I adapted it so that it could be made easily using commercial curry roux. The beef tendon in this recipe is unbelievably tender.

Ingredients: 8 servings (1 box of commercial curry roux worth)

[To prepare the beef tendon using a pressure cooker]
(I've also listed the amounts for conventional cooking)
Beef tendon
400 to 500 g
Japanese leek
600 ml (1 liter for conventional method)
[For the curry:]
■ Onion
3 (medium)
■ Carrot
1 (large)
■ Garlic
1 to 2 cloves
■ Ginger
about the same amount as the ginger
Butter and olive oil (or vegetable oil)
1 tablespoon each
Red wine (or cooking sake)
50 to 100 ml
Shimeji mushrooms (or mushrooms of your choice)
1 packet
The boiling water from the beef tendon or plain water
700 ml (1 liter if using conventional methods)
Commercial Japanese curry roux mix
1 box (8 servings worth)
★ Tomato ketchup
2 tablespoons
★ Japanese Worcestershire-style sauce
1 tablespoon


1. Rub and wash the beef tendons in 50°C water. Set your water cooker to 50°C beforehand. Repeat 4 times.
2. When the hot water runs clear, you're ready to drain the beef!
3. Put the rinsed beef tendons plus the leek and 600 ml of water in a pressure cooker. Bring the cooker up to pressure, and cook under pressure for 10 minutes. If using a regular pot: Bring to a boil, and simmer over low heat for 1 1/2 to 2 hours.
4. When the cooker has de-pressurized, take the meat out and rinse it in water. Cut it up into bite-size pieces. (I recommend making the pieces a little on the larger size since they will fall apart a bit later.)
5. Transfer the cooking liquid to another container and let it cool down. When it has cooled down to room temperature, strain it to use later. If you have time, chill the cooking liquid and remove the fat that will harden on the surface.
6. In the meantime, dice the ■ vegetables. ※ Grate the ginger (or use 1-2 teaspoons of pre-grated ginger from a tube).
7. Wash out the pressure cooker, add the butter and olive oil, and sauté the Step 6 vegetables over high heat (until the onions have browned). If it looks like the vegetables are burning, add 100 to 200 ml of water.
8. If you are using a conventional pot: Add the beef cooking liquid + water to total the amount indicated on the curry roux box into a pot.
9. If using a pressure cooker: Add the cooking liquid plus water, red wine, the parboiled beef tendon and shimeji mushrooms to the pressure cooker from Step 7. Bring the cooker up to pressure and cook under pressure for 5 minutes. Let it de-pressurize naturally, open the lid, and heat the pot up again with the lid off while skimming off the scum.
10. Turn the heat off and dissolve the roux in it. I use 1/2 'hot' roux and 1/2 'medium-hot' roux!
11. Add the seasoning ingredients to finish! Then simmer over low heat for 1/2 to 1 hour. Done!
12. In Steps 3 and 8, if you are using a pressure cooker, adjust the cooking time as needed.
13. I also have a recipe for the omurice (rice omelette) from Kaimeiken, the restaurant run by the heroine Meiko's father! Please take a look. Recipe ID: 2469647.
14. I also have a recipe for the Scotch egg from Kaimeiken. Please take a look. Recipe ID: 2477617.

Story Behind this Recipe

This is the beef tendon curry that was on the NHK morning TV show.
I recorded the daily episodes and looked forward to watching them in one go on the weekends!! I made this per my hubby's request. He watched the show with me!
If you are adding potatoes, put them in at Step 8. Reduce the onions from 3 to 2 in that case.