Beef Tendon and Tofu Simmer

Cut the beef tendon slightly larger than bite-sized — it shrinks during simmering.

Place the cut tendon in a pot, cover with water, and bring to a boil. Skim off scum and blanch for about 15 minutes.

Cut the grilled tofu into bite-sized pieces and lightly pat dry with paper towels.

Drain the shirataki, rinse to remove its distinctive smell, and drain again.

Slice the leek into thin rounds for the topping.

Drain the blanched tendon and return it to the pot.

Add 400 ml water, 4 tablespoons soy sauce, 3 tablespoons sugar, 2 tablespoons mirin, and 1 tablespoon sake to the pot.

Add the tofu and shirataki and weight down with a paper towel as a drop-lid.

Simmer over low heat for about 1 hour.

Taste and adjust: add soy if too sweet, dilute with water if too strong. Scatter the leek on top.

Plate and finish with shichimi togarashi if desired.