• Beef tendonabout 400g
• Konnyaku (konjac)1 sheet
• Waterenough to cover ingredients
• Dashi stock powder1 tsp
• ★Soy sauce3 tbsp
• ★Sugar3 tbsp
• ★Sake3 tbsp
• ★Miso2-3 tbsp

1. 1

   Blanch about 400g of beef tendon in plenty of boiling water to remove impurities. Once scum rises to the surface, drain in a colander. Repeat this process 3 times total.

2. 2

   Cut the beef tendon into 2cm lengths and cut 1 sheet of konnyaku into the same size pieces.

3. 3

   Place the beef tendon and konnyaku in a pot, add enough water to cover the ingredients and 1 tsp of dashi stock powder. Cover with a lid and simmer over low heat for about 1 hour.

4. 4

   Add the ★ seasonings and continue simmering over low heat for another hour until done.

Carefully removing the impurities from the beef tendon makes a big difference in the final result. Using pre-treated konnyaku saves time and effort.

• Calories326 kcal
• Protein20.7 g
• Fat14 g
• Carbs18.3 g
• Sodium2.5 g