Doteyaki (Beef Tendon Simmered in Miso)

Bring plenty of water to a boil in a large pot and parboil 300g beef tendon for 5 minutes.

When foam and impurities rise, drain away the hot water, rub each tendon piece clean under cold water, and drain again.

Separate the white and green sections of 1 green onion stalk.

Cut the white section into 5cm lengths and slice the green section crosswise into 3mm rings for the final garnish.

Put the parboiled tendon, 1600ml dashi, 2 ginger slices, and the white green-onion section in a clean pot and bring to a boil.

Lower the heat, leave the lid slightly ajar, skim foam, and simmer for 50 to 60 minutes.

When the tendon can be pierced with a chopstick, lift it out, cool briefly, and cut into 3cm bites.

Fine-strain and reserve 300ml cooking broth. Tear 1 konnyaku slab into 3cm pieces with a spoon, parboil for 2 minutes, and drain.

Spread 100g country miso around the inside rim of a heavy pot like a raised bank.

Add the reserved 300ml broth, 5 tablespoons sugar, 4 tablespoons mirin, and 4 tablespoons sake to the center, bring to a boil, then add the tendon and konnyaku.

Simmer over low heat for 25 to 35 minutes, working a little rimmed miso into the liquid at a time.

Stir every 2 minutes to prevent scorching. When the sauce coats the spatula thickly and the tendon is fully tender, remove from heat, plate, and scatter with the sliced green onion.