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 Curryhttps://cookingwithdog.com/recipe/gyusuji-curry/(4 people) Cook Time: 5 hours300g Gyusuji, beef tendons (10.6 oz)3 tbsp SakeGreen part of Long Green Onion3 Ginger Root Slices500ml Water (2.11 cups)1 tbsp Olive Oil250g Onion (8.8 oz)1 Large Garlic Clove, chopped12g Ginger Root, chopped (0.4 oz)150g Carrot (5.3 oz)200g Potato (7.1 oz)About 250ml Water (1.06 cups)1 Bay Leaf120g Curry Sauce Mix (4.2 oz)- Toppings -ParsleyFresh Steamed RiceEggSaltPepperFukujinzuke, a type of Japanese pickled vegetable* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 mlSearch your favorite Cooking with Dog recipes!https://cookingwithdog.com/recipes/Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!https://cookingwithdog.com/shop/Help translate our recipes and get our original Mug, Chopsticks and T-shirt!https://cookingwithdog.com/register/https://cookingwithdog.comhttps://youtube.com/cookingwithdoghttps://facebook.com/cookingwithdoghttps://instagram.com/cookingwithdoghttps://twitter.com/cookingwithdoghttps://pinterest.com/cookingwithdog#gyusujicurry #curryrecipe #recipeMusic courtesy of Audio Network