牛スジ煮込み｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Boil water (not listed) in a pot.
Slice the ginger thinly, cut off the roots of the garlic, and mash it with a knife.
Cut the radish into 8 mm wide ginkgo slices with the skin on.
Wash the konjac in lukewarm water, divide it lengthwise into halves, and slice thinly.

Heat the dried bonito in a 600W microwave oven for 40-50 seconds.
Knead with your hands to form a powder.

Add the beef tendons to the water boiled in Step 1 and bring to a boil.
When the scum comes out, turn off the heat, put it in a strainer and wash it under running water.

Put the beef tendon, daikon radish, konnyaku, garlic and ginger in a pot and mix.
Add (A), mix, and heat.
When it boils, reduce the heat to low, cover with a lid, and simmer for 80 minutes while removing the scum.

Arrange 4 on a plate and sprinkle with finely chopped green onions and shichimi pepper to complete.