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Suji Nikomi (Beef Tendon Stew)

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With this recipe, the beef tendon become tender, gets a rich taste and becomes aromatic after simmering it with soy sauce. Enjoy it with alcohol (especially sake), or for a dinner dish. After parboiling the beef, simmer it with ginger and seasonings. You can get rid of the oily foam by parboiling the beef, so please take time and put your effort to this step.


  • 300 g of beef tendon cuts
  • Konnyaku
  • 1 clove of ginger

  • 3 tablespoons of soy sauce
  • 3 tablespoons of sugar
  • 1 tablespoon of mirin (replaceable with sugar)
  • 2 tablespoons of sake (replaceable with white wine)
  • 5 cups (1.18 l) of water

If you can purchase konnyaku from Asian food stores, parboil it and cut it into bite-sized pieces with a spoon and add it during step 4. Konnyaku is low in calories and it makes the dish healthier. Normally konnyaku has no taste, but by simmering with meat and soy sauce, it absorbs these flavors and transform into very delicious food. In Japan, beef tendon stew with konnyaku is a standard combination.


  1. Put the tendon cuts and the 5 cups (1.18 l) of water in a pot and boil over high heat. After boiling, reduce to medium heat and simmer for 15 minutes.

  2. Take out the tendon cuts and throw away the water. Rinse tendon cuts with running water for 2 minutes.

  3. Cut the tendon cuts into bite-sized pieces. Cut the ginger into 1 to 2 mm thick pieces.
  4. Put all seasonings, the tendons, ginger and 5 cups (1.18 l) of water in the pan.

  5. Simmer on high heat. When it starts to boil put it on medium heat and simmer it for another 30 minutes. Add water if needed.
  6. Depending on the tendons, the time that it takes to become tender will differ. Check them and if they are still hard, cook them for another 5 minutes.
  7. When the tendon absorbs the flavors and become tender, they are ready to eat.

Go to Collection of soy sauce made with Kioke

  • Mar 02, 2020
  • Category: Recipes
  • Comments: 0
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