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[Morita-style Extreme Beef Tendon Stew]
This time, in response to requests, we'll introduce beef tendon stew.

While beef tendons are generally thought of as requiring long simmering times, this time, without using a pressure cooker, we'll utilize the properties of the ingredients and the action of enzymes to create the ultimate beef tendon stew that is tender and retains the rich flavor of the beef in a short amount of time!

These are the two key points!

① Break down protein with enzymes from maitake mushrooms
② Break down tendons with ginger's gingival pulp

[Ingredients]
・Beef tendons … 400g
・Fresh maitake mushrooms … 100g
・Ginger … 20g
・Baking soda … 4g
・Adjusted water … 40cc
・Konjac … 200g
・White leeks … appropriate amount
・Ichimi chili pepper … appropriate amount

[Seasonings for simmering]
・Water … 400ml
・Soy sauce … 3 tablespoons
・Sake … 4 tablespoons
・Mirin … 4 tablespoons
・Sugar … 1 tablespoon
・Miso … 1 tablespoon
・Kombu tea … 4g
・High-me… 2-2.5g
・(Kombu tea) … 4g
・(Hondashi) … 1g

[Instructions]
① Cut the beef tendons into pieces about the width of one thumb joint, cutting across the fibers.

② Mash the maitake mushrooms into a paste and sprinkle with salt equal to 1% of the beef's weight.

③ Grate the ginger and sprinkle baking soda over the beef tendons.

④ Place the maitake paste and beef tendons in a Ziploc bag, massage well, add the appropriate amount of water, mix well, remove the air, and marinate in the refrigerator overnight (about 8 hours).

② Open the Ziploc bag, remove some of the maitake paste from the surface of the beef tendons, place the beef tendons in a pot of water, and heat over high heat. Boil for 3 minutes after it comes to a boil.

③ After 3 minutes, discard half of the water and scum, add the same amount of fresh water, and heat again over high heat. Boil for 3 minutes after it comes to a boil.


④ After 3 minutes, drain the beef tendons in a colander, rinse with lukewarm water, and cut them into pieces twice the size of the desired portion.

⑤ In a pot, add 400cc of water and the beef tendons, then add soy sauce, sake, mirin, sugar, miso, and either High-Me or (Kombu tea & Hondashi). Add the konjac and simmer over medium heat.

💡It's recommended to crush the konjac with an empty bottle or similar object before cutting it with a spoon!

⑥ Cover with aluminum foil, being careful not to let the liquid dry out, and simmer for about 30 minutes.

⑦ After 30 minutes, arrange the beef tendons and konjac on a plate, and sprinkle with chopped green onions and chili powder to taste. Enjoy!

This is "Morita-style Extreme Beef Tendon Stew," a rethinking of beef tendon stew, which traditionally required long simmering times, by considering the combination of enzymes, temperature, and umami.

Please try making it at home!

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