Preparation 1st Round
(1) Cut 500g of beef finger ribs into chunks and blanch them until they change color
(2) Rinse them in clean water and wipe excess water
Method 1st Round (Stewing part)
(1) Prepare a pot, add 1 liter of dashi, 150cc of sake and 3 tbsp of sugar
(2) Turn on the stove and put blanched finger ribs in
(3) Bring to a boil and remove scum, then turn to low heat and stew it for 45 minutes
Preparation 2nd Round
(1) Cut 300g of potatoes into suitable size (skin on for this type of potato)
(2) Cut 80g of carrot into hob blocks
(3) Cut 1 onion into thick slices
(4) Blanch 250g of Konjac noodles for 1 minute and rinse them in clean water
(5) Cut the Konjac noodles into small sections
Method 2nd Round (Pan-fry)
(1) 1 tsp of oil, fry carrot over medium heat until light golden brown
(2) Put in onion and fry until translucent
(3) Put in Konjac and vaporize excess moisture
(4) Put in potato and coat ingredients with oil evenly
Method 3rd Round (Combine)
(1) (45 minutes later) Check out the tenderness of finger ribs
(2) Add all the pan-fried ingredients into the pot
(3) Add some water if needed
(4) Bring to a simmer
(5) 3 tbsp of soy sauce
(6) Cook through vegetables
(7) Try the taste, fine-tune the flavor with 1/2 tsp of salt (according to your preference)
Plating