Gyusuji Curry Recipe (Japanese Beef Tendon Curry Using Slow Cooker)

We are braising Gyusuji, firm beef tendons using a slow cooker and making Gyusuji Curry. The braised meat is unbelievably tender. It will revitalize your skin to a moist and rippling jelly-like state!

How to make Gyusuji Curry
https://cookingwithdog.com/recipe/gyu...

(4 people) Cook Time: 5 hours

300g Gyusuji, beef tendons (10.6 oz)
3 tbsp Sake
Green part of Long Green Onion
3 Ginger Root Slices
500ml Water (2.11 cups)

1 tbsp Olive Oil
250g Onion (8.8 oz)
1 Large Garlic Clove, chopped
12g Ginger Root, chopped (0.4 oz)
150g Carrot (5.3 oz)
200g Potato (7.1 oz)
About 250ml Water (1.06 cups)
1 Bay Leaf
120g Curry Sauce Mix (4.2 oz)

Toppings -
Parsley
Fresh Steamed Rice
Egg
Salt
Pepper
Fukujinzuke, a type of Japanese pickled vegetable

1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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