The Chef

Restaurants

Meals

Drinks

Restaurants›TOKYO GRILL at North York›Japanese Beef Stew (gyusuji) Recipe

Japanese Beef Stew (gyusuji) Recipe

Name: TOKYO GRILL at North Yorks Japanese Beef Stew (gyusuji) Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 800 g beef tendon or beef chuck (cut into 1–1.5 inch pieces); 1500 ml water (for initial simmer and later adjustments); 400 g daikon radish (peeled, cut into 1–1.5 inch thick half-moons); 250 g carrots (peeled, cut into 1–1.5 inch chunks); 250 g konnyaku (konjac) blocks (rinsed/scored and torn into bite pieces); 300 g potatoes (medium, cut into large 1–1.5 inch chunks) — optional; 1 each onion (medium, halved and thinly sliced); 3 cloves garlic (crushed); 20 g ginger (thinly sliced); 2 each scallions / negi (white part, cut into 2-inch lengths); 120 ml sake (Japanese rice wine); 60 ml mirin; 80 ml soy sauce (use good quality); 300 ml dashi (concentrated stock) or low-sodium beef stock; 2 tbs brown sugar; 2 tsp miso (red or mixed) — optional for deeper flavor; 1 tsp salt; 1 tsp black pepper; 1 tbs toasted sesame oil; 1 each fresh scallion (thinly sliced, green part); 0.5 tsp shichimi togarashi or chili flakes (optional); 5 g fresh cilantro or mitsuba (optional)

Inspired by TOKYO GRILL at North York

Time2h 40m

Serves4

Make Japanese Beef Stew (gyusuji) Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and main stew components

1 3/4 lb (800 g) beef tendon or beef chuck (cut into 1–1.5 inch pieces)

6 1/3 cup (1500 ml) water (for initial simmer and later adjustments)

14 1/8 oz (400 g) daikon radish (peeled, cut into 1–1.5 inch thick half-moons)

8.82 oz (250 g) carrots (peeled, cut into 1–1.5 inch chunks)

8.82 oz (250 g) konnyaku (konjac) blocks (rinsed/scored and torn into bite pieces)

10.6 oz (300 g) potatoes (medium, cut into large 1–1.5 inch chunks) — optional

Aromatics & seasonings

1 each onion (medium, halved and thinly sliced)

3 cloves garlic (crushed)

0.71 oz (20 g) ginger (thinly sliced)

2 each scallions / negi (white part, cut into 2-inch lengths)

1/2 cup (120 ml) sake (Japanese rice wine)

1/4 cup (60 ml) Mirin

1/3 cup (80 ml) soy sauce (use good quality)

1 1/4 cup (300 ml) dashi (concentrated stock) or low-sodium beef stock

2 tbs Brown sugar

2 tsp miso (red or mixed) — optional for deeper flavor

1 tsp Celtic sea salt

1 tsp black pepper

Finishing & garnish

1 tbs toasted sesame oil

1 each fresh scallion (thinly sliced, green part)

1/2 tsp shichimi togarashi or chili flakes (optional)

0.18 oz (5 g) fresh cilantro or mitsuba (optional)

Method

Beef and main stew components

Prepare beef

Rinse the beef pieces briefly under cold water to remove loose particles. Place beef in a large pot and cover with cold water (about 1 L) and bring to a gentle boil over high heat. Boil for 5–8 minutes until scum rises. Drain beef in a colander and rinse under warm water to remove remaining scum. This step cleans the meat for a clear broth.

Initial simmer

Return the cleaned beef to the pot and add 1,500 ml fresh water. Add sliced ginger and crushed garlic. Bring to a gentle simmer, reduce heat to low, and simmer partially covered for 60–75 minutes (for tendon longer, up to 2–3 hours) until beef begins to get tender. Skim foam occasionally.

Prepare konnyaku and vegetables

While beef simmers, bring a small pot of water to a boil. Briefly boil konnyaku pieces 2–3 minutes to remove odor, drain and set aside. Peel and cut daikon, carrots, and potatoes (if using) into large chunks so they hold up during long simmering. Halve and thinly slice the onion.

Add vegetables

When beef is nearly tender (after 60–75 minutes), add daikon and carrots to the pot. Add potatoes if using. Also add the prepared konnyaku. Pour in 120 ml sake and 300 ml dashi (or beef stock). Stir gently and continue to simmer gently, partially covered, for another 30–45 minutes until vegetables and beef are fully tender and flavors meld.

Aromatics & seasonings

Flavor base

In a small bowl combine mirin (60 ml) and brown sugar (2 tbs). When the beef and vegetables have about 20–30 minutes left to cook, add the mirin-sugar mixture, soy sauce (80 ml), and the remaining sake if any. Stir gently to distribute. Taste the broth and add dashi (if you used stock earlier adjust now) as needed to keep a balanced depth. Add miso (2 tsp) dissolved in a ladle of hot broth, if using, stirring until incorporated.

Seasoning adjustments

Season with 1 tsp salt and 1 tsp black pepper, then simmer 10–15 minutes more. Adjust salt, soy sauce, or a touch more sugar to reach a balanced sweet-salty-umami profile typical of gyusuji. Keep the heat low so the broth stays clear and not aggressively boiling.

Finishing & garnish

Finish and rest

Turn off heat and stir in 1 tablespoon toasted sesame oil for aroma. Remove large ginger slices and any large garlic pieces if desired. Let the stew rest for 10–15 minutes to allow flavors to marry; stew often tastes better after a short rest or overnight refrigeration and gentle reheating.

Serve

Ladle the stew into bowls, making sure each portion has beef, daikon, and konnyaku. Garnish with thinly sliced green scallion, a sprinkle of shichimi togarashi if desired, and a few cilantro or mitsuba leaves. Serve hot with steamed rice or crusty bread.

Storage

Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove; add a splash of water or dashi if the broth has thickened. For best flavor, make a day ahead.