MUJI USAさんのインスタグラム写真 - (MUJI USAInstagram)「Kobe Bokkake (Sweet & Spicy Beef Tendon) Udon Adding a dash of 'Kobe' influence to this otherwise savory bowl of Kansai-style broth and noodles. The slightly sweet beef pairs perfectly with the mild broth for that comfort dish on a winter day. Sweet & Spicy Beef Tendon Udon Noodles (serves 4) - 500g Beef Tendon - Water - 10cm Leek - 20g Ginger - 200g Konjac - Green onion (for garnish) Broth - 60mL Soy Sauce - 300mL Water - 3tbsp Mirin - 2tbsp Cooking Sake - 2tbsp Sugar Udon - 2 portions frozen Udon - 4pcs Kamaboko (Japanese fish cake) - 1200mL Japanese soup stock - 2tbsp Light Soy Sauce - Shichimi Pepper (optional) 1. Slice ginger into thin slices. 2. Rinse the konjac - cut the konjac into bite sized pieces and rub with salt. Boil for 2-3 minutes and drain water with a fine mesh sieve. Set aside. 3. Place beef tendon in pot and add water to cover. Boil over medium heat. Once boiling and lye appears on the surface, remove the tendon from the pot and rinse under running water. 4. Drain the pot, and place the ginger, beef, and leek inside. Cover again with just enough water and boil on medium heat. Once it reaches boiling, reduce heat to low for one hour. 5. Test tenderness of beef with a fork. Once tender, remove leek and ginger from the pot and allow to cool. Slice into bite sized pieces when cooled. 6. In a separate pot, add all ingredients for the broth and heat gently on medium heat. Once it reaches boiling, add ginger, leek, and konjac. Simmer for 30 minutes. 7. Reduce the broth by about 1/3 and remove from heat. 8. Add beef, and top everything with a sprinkle of green onion. 9. Prepare the udon - place ingredients for udon broth (soup stock and soy sauce) into a pot and heat. 10. As soon as the stock comes to a boil, add in frozen noodles and cook thoroughly. 11. Divide noodles into bowls and top with fish cake, beef tendon, and green onions (add a dash of shichimi pepper for a kick if you'd like!). 12. Enjoy! #muji #mujiusa #mujirecipe」2月28日 2時01分