どて煮（牛すじ肉のどて煮）｜ だれウマ【料理研究家】さんのレシピ書き起こし

Add (A) to a small bowl and mix well until there are no miso lumps.
Add (B) and mix thoroughly.

Slice the ginger into thin slices, leaving the skin on, and pound the konnyaku on both sides with the back of a knife, then cut into bite-sized pieces with a spoon.
Place the konnyaku in a bowl, add a pinch of salt (not listed), and mix well.

Place the beef tendon in a pot, add water to cover the meat, and heat over medium heat.
Once it boils, continue heating for 3 minutes, turn off the heat, transfer to a colander, and remove any dirt from the beef tendon with lukewarm water.
After washing thoroughly, transfer to a cutting board and cut into large bite-sized pieces.

Put the beef tendon in a pot, add the ginger, and add the green onions after lightly massaging them with your hands.
Add enough water to cover the beef tendon thoroughly, bring to a boil over medium heat, and boil for 30 minutes.
Pour the pre-boiled water over the konjac, let it sit for 1 minute, remove the scum, and drain the water.

Add the grains and 2 tablespoons of water (not listed) to a large frying pan and heat over medium heat.
Dissolve the grain while stirring gently, and when it boils down to a caramel-like consistency, add 400ml of pre-boiled hot water.
Add the konnyaku and all the pre-boiled ingredients, add the seasoning liquid and heat over low heat.
Boil until the broth is reduced to less than 1/3, then serve on a plate and serve.