Green onion, red pickled ginger, shichimi chili powder
Egg yolk (optional)
●Soup from boiling the beef tendon
Used for Parboiling :
Japanese leek (green part)
Strain the tofu for more than 2 hours to drain completely. Cut the thickness in half and then cut those pieces in half.
Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes. Parboil for 5 minutes. Cut the onion into wedges.
Fill a pot with water and add the sliced ginger. Bring it to a boil and then add the beef tendon. Parboil for 3 minutes. Once done, place the tendons in cold water and rinse.
Place the tendons and 1.5L of water into a pressure cooker. Turn on the heat and pressurize for 20 minutes. Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released.
Rinse the tendons in cold water and cut into 2cm squares. Put 750ml of the boiled juices into a pot and add the ● ingredients, the tofu, the konnyaku, and the beef. Turn on the heat.
Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso. Simmer everything and stir. Use aluminum foil as a drop lid and cook for 10 more minutes.
After 10 minutes, add the onion and simmer on low heat. If the liquid has boiled down too much, add some more of the boiled meat liquid. Once the onion becomes tender, it's done.
Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger.
Story Behind this Recipe
I had this at Okamura restaurant, and it was so delicious that I decided to make it myself.
- After simmering, if you let it cool before eating, the flavors will blend in even more and it will taste even better. - It's best if you use tendons with a lot of red meat.