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1
Strain the tofu for more than 2 hours to drain completely.
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2
Cut the thickness in half and then cut those pieces in half.
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3
Cut the konnyaku into 5mm thick pieces and then into 1x2cm cubes.
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4
Parboil for 5 minutes.
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5
Cut the onion into wedges.
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6
Fill a pot with water and add the sliced ginger.
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7
Bring it to a boil and then add the beef tendon.
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8
Parboil for 3 minutes.
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9
Once done, place the tendons in cold water and rinse.
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10
Place the tendons and 1.5L of water into a pressure cooker.
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11
Turn on the heat and pressurize for 20 minutes.
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12
Once 20 minutes is up, let the meat cook with the residual heat until the pressure is released.
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13
Rinse the tendons in cold water and cut into 2cm squares.
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14
Put 750ml of the boiled juices into a pot and add the ingredients, the tofu, the konnyaku, and the beef.
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15
Turn on the heat.
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16
Let it simmer on low heat for 15 minutes and then add the miso and hatcho miso.
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17
Simmer everything and stir.
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18
Use aluminum foil as a drop lid and cook for 10 more minutes.
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19
After 10 minutes, add the onion and simmer on low heat.
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20
If the liquid has boiled down too much, add some more of the boiled meat liquid.
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21
Once the onion becomes tender, it's done.
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22
Place on top of a bowl of rice and optionally top with chopped green onion, egg yolk, and red pickled ginger.
