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Use to 400 grams Beef tendon.
Use pieces Konnyaku.
Use to 3 stalks worth The green part of a Japanese leek (for parboiling the meat).
Use Ginger (for parboiling).
Prepare Green onion, ichimi togarashi.
You need For the simmering sauce:.
Use White miso.
Use Bonito based dashi stock.
Use Sugar.
Prepare Mirin.
Use Sake.

Short Tips:

- If you are cooking for someone crucial, such as a new manager or for a supper celebration, do not make use of a brand-new recipe as well as a new active ingredient. See to it you exercise the dish first for your own family members. Play around with it to see to it it is exactly how you desire it.

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

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