肉豆腐（牛すじ肉豆腐）｜武島たけしの極み飯 / Kiwami-Meshi さんのレシピ書き起こし

Cut the beef tendon into bite-sized pieces.
Place the cut beef tendon in a pot and add enough water (not listed) to cover the meat.
Parboil for about 15 minutes, removing the lye.

Cut each of the 2 pieces of grilled tofu in half.
Wrap the cut tofu in kitchen paper and place a weight on a flat lid to drain the water.
After draining the shirataki in a colander, parboil it to remove the smell, or wash it with hot water and drain.
Chop the green onion into rounds.

Drain the beef tendon from Step 1 in a colander and drain the hot water.
Return the beef tendon to the pot, add (A), tofu, and shirataki, and simmer over low heat for about an hour with a lid on.

味の調節をしたら、2のねぎを入れる。
出来上がった物を、器によそいお好みで七味唐辛子をかけたら完成。