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1
Put a generous amount of water in a pot with the been tendon, the green parts of the leeks and the slice of ginger.
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2
Bring to a boil.
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3
When it comes to a boil skim off the scum while it simmers over medium heat.
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4
When no more scum is coming out, take the meat out and wash it carefully in cold water.
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5
Put 2 liters of water in a pressure cooker, add the parboiled beef tendon and start boiling.
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6
When it comes to a boil skim off any scum carefully.
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7
Lock on the lid and bring the pot up to pressure.
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8
Cook under pressure for 15 minutes, turn off the heat and leave until the pressure comes down.
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9
The meat will continue cooking in residual heat.
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10
Prepare the konnyaku.
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11
Score the surface about 2-3 mm deep with a fork in a crisscross pattern so that the flavors will penetrate it better.
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12
When you have scored the konnyaku like this, cut into 1-2cm dice.
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13
Boil in a generous amount of hot water for about 5 minutes to eliminate the odor.
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14
When the pressure cooker has completely depressurized, take the beef tendon out and rinse it in water.
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15
Cut into bite sized pieces.
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16
Put all the simmering liquid ingredients in a pan and start heating.
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17
When the miso has dissolved, add the konnyaku and beef tendon.
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18
When the liquid comes to a boil, turn the heat down to low and simmer slowly for about 10 minutes.
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19
If you can leave the pan to rest over night.
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20
If you don't have time, cool the pan by putting the bottom in cold water.
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21
As the contents cool they will absorb flavor.
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22
Leave until it's completely cool.
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23
Heat up the pan just before eating.
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24
If the liquid is too thick and gelatinous add a little water to adjust.
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25
Simmer until the sauce is as thick as you like.
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26
Serve with some chopped green onion or ichimi spice on top.
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27
Try it with beer.
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28
This is the doteyaki from a famous restaurant in the Osaka district of Shinsekai.
