Recipe taken from The International Table: Recipes from the Seattle Sister Cities
This fried noodle dish is a regional favorite consisting of stewed beef tendon and yakisoba noodles in a sweet and salty sauce. 4-5 servings.
3 1/2 Tbsp Worcestershire sauce
3 Tbsp ketchup
1 tsp oyster sauce
1 Tbsp Bull-Dog Worcestershire sauce or tonkatsu sauce
ground black pepper, to taste
1 Tbsp cooking oil
2/3 lbs beef tendon, cut into bite-size pieces
9 oz package of konnyaku* (yam cake), cut into 1/2" cubes
2 Tbsp sake
2 Tbsp mirin or rice cooking wine
11/2 Tbsp sugar
3 Tbsp soy sauce
fresh yakisoba noodles, 5 oz per person
bonito flakes, powdered, to taste
3 Tbsp safflower or canola oil, divided
1/2 green or savoy cabbage, chopped egg, 1 per serving (optional)
5 scallions, thinly sliced
4 Tbsp pickled ginger, julienned seaweed flakes, to taste
shichimi togarashi*, or chili pepper flakes, to taste
mayonnaise, to taste
*KONNYAKU (こんにゃく) is a cake made from the konjac corm and is often called yam cake. It has the texture of firm gelatin and has little flavor. Grey konnyaku contains seaweed powder.
*SHICHIMI TOGARASHI (七味唐辛子) is a seven-spice mix consisting of a variety of peppers, sesame seeds, ginger, and nori (dried seaweed). GOCHUGARU or other Asian-style pepper flakes can be used.
Mix together all the sauce ingredients. Set aside.
In a large pot, bring a quart of water to a boil. Drop in the beef tendon and parboil for 1 minute. Strain, discarding the water, and rinse the tendon in cool water.
Put the tendon and 6 1/2 cups of water into a pressure cooker. Bring to a boil and skim off any scum. Affix the lid and cook under pressure for 30 minutes.
Remove the tendon from the pressure cooker and set aside for 1 hour, then cut into bite-size pieces. Reserve the broth.
Bring 1 quart water to a boil. Add konnyaku and parboil for 3 minutes. Drain and set aside.
In a medium saucepan, bring sake and mirin to a boil over medium heat. Add tendon, konnyaku, 13/4 cups of the reserved beef broth, and sugar and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes. Add the soy sauce and simmer for another 15 minutes. Taste and add soy sauce and sugar as desired.
Bring 1 quart of water to a boil. Add fresh noodles and cook for 8 minutes. Rinse in cold water.
Pulse bonito flakes in a food processor until a fine powder. Add 2 tablespoons oil to a non-stick pan or wok and heat over medium-high heat. Add cabbage, noodles, bonito powder, and sauce and sauté for 3–5 minutes. Add bokkake (tendon and konnaky mixture) and sauté for 3 minutes or until warmed through.
If using, crack an egg over each serving and cook until over-easy.
Transfer to a serving dish. Garnish with scallions, pickled ginger, seaweed flakes, shichimi togarashi, and mayonnaise.