Dried Beef Tendon (Niu Ti Jin)
生肉とは次元が違う弾力！極限まで旨味を吸う「琥珀色のアキレス腱」
Description
Beef leg tendons (Achilles tendon) cut and dried until rock-hard amber. Raw (boiled) beef tendons are available in JP supermarkets, but Chinese cooking intentionally uses 'dried ones' to utilize the 'magic of dry goods': removing moisture so it acts like a sponge, absorbing premium broth and soy glaze to the limit.
Classification: Hardcore, Ingredient, Dry Goods, Niu Ti Jin, Achilles Tendon, Beef Tendon, For Braising, Collagen, Melting
Shops selling Dried Beef Tendon (Niu Ti Jin)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Beef Achilles tendon(Dried)
Instructions
- [Typical Uses]
- [Hong Shao Niu Ti Jin (Soy-Braised Beef Tendon)]: After deep-frying to puff it up, rehydrate in water for days. Braise in a claypot for hours with star anise, cinnamon, soy, and oyster sauce. Becomes meltingly soft enough to cut with chopsticks, an exquisite rice thief.
- Braise with sea cucumber or abalone.
Learn more Substitutes, pairings, tips
Key spices
Bouncy gelatin pushing back teeth with a 'dense、crisp、melting' feel born from rehydrating dry goods、absent in raw meat
Substitutes at Japanese supermarkets
Buying 'raw (boiled) beef tendon (Achilles)' at JP butchers and braising it long-term is easiest
Pairing
Soy and Star Anise (Hong Shao) / Oyster Sauce / Scallion
Trivia
Compared to braising raw tendons, ones dried and oil-puffed develop countless tiny bubbles (holes) on the surface, taking sauce coating and umami absorption to another dimension.
Eating tips & etiquette
Rehydrating dry beef tendons is highly unique. It uses a technique called 'You Fa' (Oil Expansion): dropping it in low-temp oil, heating slowly until it puffs up huge like popcorn (soaking in water alone leaves it forever hard).
Allergen
Beef