Thick & Sticky Beef Tendon Stew

Loosen the beef tendon to make prep easier.

Wash the gatsu (pork stomach) under water and trim away the yellowish parts with a knife.

Parboil the beef tendon and gatsu.

Cut the parboiled tendon and gatsu into bite-size pieces. Separate thin and thick tendon pieces.

Boil the cut tendon. Thin pieces for 40 minutes, thick pieces for 100 minutes.

Cool the boiled tendon and gatsu and drain.

Mix the tonkotsu broth, red miso, and brown sugar to make the seasoning liquid.

Parboil the konjac to remove the alkaline taste. For regular konjac, sear both sides in sesame oil.

Combine sake, beef tendon, gatsu, konjac, and the seasoning liquid in a pot and bring to a boil. Once boiling, turn off the heat and let the flavors infuse.