Stewed Beef Sinew and Red Konjak
Cook the beef sinew for a long time to use its soup stock. Add some seasonings to create simple umami.
- 1 ounce (400g) beef sinew
- 3 ounces (100g) red konjak
- 1/2 scallion
- Garlic chips as you like
- 1/3 ounce (10g) kombu
- 2 cups sake
- 2 cups water
- 3 tbsps soy sauce
- 3 tbsps mirin
- 1 tbsp sugar
- water for adjusting sauce
Cut the beef sinew into 1 inch (2~3 cm) cubes and cook in water.
Cut the red konjak into the proper size. Cook them by boiling. Drain them in water.
Cook the sinew in sake, water (same quantity of the water) and kombu at a low heat for about two hours. Skim off the scum. (Add water to replace evaporated water.)
Add soy sauce, sugar, mirin and the red konjak and cook for another 1 hour.
Continue to add water successively until it is finished.
Serve them with chopped scallion and garlic chips.