In this episode, chef Rika makes curry with gyusuji, or beef tendons. Beef tendons slowly stewed in a sweet and savory broth made with sugar and soy sauce are a popular addition to okonomiyaki, yakisoba, udon, and more. In the Kansai region, beef tendons simmered as part of simmered daikon radish with miso to make dote-ni are variations long beloved as everyday dishes. Rika demonstrates her pressure cooker prowess to quickly stew beef tendons until they're tender, then she adds Japanese curry roux, coriander seed, cardamom, garam masala, and other spices to put together a delicious curry. For the side dishes, chef Rika makes octopus sauteed with wasabi, butter and soy sauce, as well as pickled myoga ginger buds and okra.
