Gyusuji Nikomi (Beef Tendon Stew)

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Gyusuji Nikomi

Gyusuji Nikomi
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Gyusuji Nikomi ('牛すじ煮込み', is classified into appetizer), is known as Beef Tendon Stew in English, and 煮牛腱肉 (Zhǔ niú jiàn ròu) in Chinese. It is the washoku.
Rare :
Japanese (日本語)

1.Other names

Gyusuji Ni.

 The general overview

2.The basic ingredients

Beef, Ginger, Sugar, Salt, Miso (Soy Sauce), Japanese Leek.

3.The different ingredients according to the restaurants

Carrot, Burdock Root, Bean Curd, Konjac, Potato, Sakealcohol, Mirinalcohol, Onion, White Radish.

sakeAlcoholic foods or drinks.

 Related Japanese Style Recipe

Cookpadoutsite 'Beef Tendon Stew'

4.Type of cooking

Stewing.

5.Taste

Tasty, Salty-sweet.

6.Serving temperature

Warm, Moderate.

7.Prevailing Price

Above ¥550 (1 dish; in Tokyo)
-16.09.2014-

8.Japan Restaurant Search

GURUNAVI
English 简体中文 繁體中文 한국어 ภาษาไทย

Hot Pepper Gourmet
English 简体中文 繁體中文 한국어

Tabelog
English 简体中文 繁體中文 한국어

References

 Wikipedia(Ja)outsite 'Motsuni'


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Category : Appetizer 24.10.2014

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