Raymon Kim's Shinjuku Tomato Pasta
A fusion tomato pasta made by slowly simmering beef tendon (shinjuku) that has been thoroughly rinsed of blood with vegetables and chicken stock, resulting in a chewy texture and rich umami depth.
Ingredients needed 2 servings
Recipe
Cooking tips
- To eliminate the characteristic odor and achieve a smooth texture, it’s essential to soak the beef tendon in cold water to draw out blood and blanch it before cooking.
- Using a pressure cooker instead of a regular pot can reduce cooking time by more than half and result in even more tender, chewy beef tendon.
- Adding other cuts like beef brisket or flank steak along with the tendon will create an even richer, more substantial meat-based tomato sauce.
Recommended for
- Those who want to try a new and distinctive textured gourmet fusion pasta.
- Fans of deep, hearty tomato sauce based on long-simmered beef broth.
- People looking to enjoy beef tendon in a novel Western-style way beyond steamed or stewed preparations.
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