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.

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

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