Enjoy cooking with recipe videos

Tender Texture - Stewed Beef Tendon and Konjac (Konnyaku) - Recipe Video

A simple and easy to understand recipe video shows how to make Tender Texture - Stewed Beef Tendon and Konjac (Konnyaku).
How about stewed beef tendon and konjac (konnyaku) that have a tender texture? Slowly stewed soft beef tendon and konnyaku with a gelatinous texture is very delicious with a sweet and salty taste. Please give it a try!
Share on
X（Twitter） Pinterest Copy link

Cook time

120 minutes

Ingredients
2 servings

  • Beef tendon
    400 g
  • Water
    as needed
  • Japanese leek
    10 cm
  • Ginger
    20 g
  • Water
    as needed
  • Konjac (Konnyaku)
    200 g
  • Broth
  • Water
    300 ml
  • Soy sauce
    3 tbsp
  • Japanese sweet cooking wine (Mirin)
    3 tbsp
  • Cooking sake
    2 tbsp
  • Sugar
    1 tbsp
  • Toppings
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Remove the scam of konjac (konnyaku) according to the instructions on the package.
  2. 1. Thinly slice ginger with the skin on.
  3. 2. Use a spoon to tear konnyaku into bite-sized pieces.
  4. 3. Add enough water to cover beef tendon in a pot and heat it over medium heat. After it boils, heat it for about 1 minute. When the scum comes out, scoop it out with a strainer, wash it with running water, and drain it.
  5. 4. Put Step 1, Step 3, Japanese leek, and enough water to cover it in a pot, heat it over medium heat, and when it boils, reduce the heat to low, and simmer it for about 1 hour.
  6. 5. When beef tendon gets soft, take out Japanese leek and ginger, and scoop it out with a strainer. When it cools down, cut it into bite-sized pieces.
  7. 6. Heat broth ingredients in a separate pot over medium heat. When it comes to a boil, add Step 2 and Step 5 and simmer for about 30 minutes.
  8. 7. When the amount of broth has reduced to about 1/3 and the flavors have combined, remove from the heat.
  9. 8. Serve in a bowl, sprinkle with young green onion (konegi) and it's ready.

Tips for cooking

Please adjust the amount of soy sauce and sugar to your liking. You can substitute Japanese leek instead of young green onion (konegi).

Recommended for you