| Prep: 20 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 4g | 15g |
| sugars | fibre | protein | salt |
| 8g | 0g | 24g | 2.5g |
Why I Love Japanese Beef Sinew
When I first encountered Beef Sinew at a local Japanese restaurant, I was enchanted by its deep flavors and unique texture. The recipe we’re sharing today promises a delightfully savory experience, one that takes you through the intricate layers of Japanese cuisine while still holding onto the hearty comfort food essence I grew up with in Louisiana.
Rooted in Tradition
The first thing you need to know about Beef Sinew is its ability to turn a commonly overlooked part of the beef into a culinary treasure. In my culinary journey, which began in the heart of Creole country and took me through the elegant avenues of French desserts, it’s this kind of magical transformation that fuels my passion for cooking. While beignets and éclairs define my sweet side, dishes like Beef Sinew allow me to explore the savory, complex world of traditional Japanese cuisine.
Similar Dishes and Perfect Pairings
If you’re a fan of hearty, flavor-packed dishes like Nikujaga (Japanese beef stew) or even my own take on Beef Bourguignon, you’ll find the recipe for Beef Sinew quite compelling. The combination of soy sauce, sake, and mirin creates a perfect balance of umami, sweetness, and subtle acidity, marinating the beef sinew into tender perfection. This dish would also pair wonderfully with traditional Japanese pickles or a simple bowl of steamed jasmine rice, adding contrast and texture to your meal.
When I crafted this recipe, I was deeply inspired by the work of Chef Hirohisa Hayashi, whose approach to using every part of an ingredient resonates with my own culinary philosophy. You can explore more about his remarkable work here.
The flavor profile of this dish showcases a synergy between humble ingredients and sophisticated techniques, a philosophy that roots itself both in the Creole kitchens of my youth and in the refined aesthetics of French culinary arts. Whether you’re a seasoned cook or a curious foodie, I hope this Beef Sinew recipe brings as much joy to your dinner table as it does to mine.
What You’ll Need
- 2 lbs beef sinew (tendon), cut into pieces
- 6 cups water
- 1 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cloves garlic, minced
- 2 inches fresh ginger, sliced
- 1 bunch green onions, chopped (for garnish)
- 1 tbsp sesame oil (optional, for flavor)
Method
Step One
Rinse the beef sinew (tendon) under cold running water and cut into pieces if not already done.
Step Two
In a large pot, add the beef sinew and cover with 6 cups of water. Bring to a boil over high heat. Once it reaches a boil, reduce the heat to low and simmer for about 10 minutes. Skim off any impurities that rise to the surface.
Step Three
Drain the beef sinew and rinse under cold water to remove any remaining impurities. Set aside.
Step Four
In the same pot, combine the soy sauce, sake, mirin, sugar, minced garlic, and sliced ginger. Stir well to dissolve the sugar.
Step Five
Return the beef sinew to the pot with the sauce mixture. Add enough water to cover the ingredients, if necessary. Turn the heat to high and bring to a boil.
Step Six
Once it reaches a boil, reduce the heat to low and simmer gently for 3 to 4 hours, or until the beef sinew is tender. If using, add the sesame oil for additional flavor during the last hour of cooking.
Step Seven
Skim off any fat or impurities that surface during the simmering process.
Step Eight
Check the tenderness of the beef sinew. Once tender, remove from heat. Adjust the seasoning with additional soy sauce or sugar as needed.
Step Nine
Serve the beef sinew hot, garnished with chopped green onions. Enjoy as part of a rice meal or with a side of vegetables.
