Beef Tendon and Konnyaku Miso Stew
牛すじとコンニャクの味噌煮込み
Tender beef tendon and springy konnyaku simmer in a deep miso sauce.
Servings and Time
Serves 4 as a shared small plate. 20 minutes prep; 2.5-3.5 hours cooking. Times are approximate; use the doneness checks below.
Ingredients
- 400 g beef tendon
- 250 g konnyaku, torn into pieces
- 5 ginger slices
- 600 ml dashi, plus water as needed
- 3 tablespoons miso
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- Sliced green onion
Tools Used
Stock pot, saucepan, ladle, knife, and cutting board.
Steps
- Boil tendon in water for 10 minutes and drain. Rinse, return to a clean pot, and cover with fresh water and ginger.
- Simmer for 90-150 minutes until tender, adding water as needed. Cut tendon into bite-size pieces.
- Boil konnyaku separately for 3 minutes and drain.
- Combine tendon, konnyaku, dashi, sake, mirin, sugar, and soy sauce. Simmer gently for 30 minutes.
- Dissolve miso in some broth and stir it back in. Simmer for 15-20 minutes until the sauce lightly coats the ingredients. Finish with green onion.
Serving Notes
Miso varies in saltiness; start with 2 tablespoons if yours is particularly salty and adjust at the end.
Nutrition Note
Enjoy as a small shared dish with vegetables and rice.