Wagyu Tendon Beef Stew
kyotofoodie.com
Beef tendon simmered in sake is the start of my perfect nikujaga. I make it Kyoto-style with deep fried tofu, baked gluten and a hidden taste of cinnamon.
67827
submitted by kyotofoodie
kyotofoodie.com
Beef tendon simmered in sake is the start of my perfect nikujaga. I make it Kyoto-style with deep fried tofu, baked gluten and a hidden taste of cinnamon.
Next >
< Prev
conversation *