Parboil: Briefly boil the raw beef tendons in water until they change color.

Clean: Rinse the tendons thoroughly under cold running water to remove impurities.

Pressure cook: Place the rinsed tendons, ginger, red pepper and white Japanese leek in a pressure cooker with 500ml of water. Cook for 20 minutes at pressure.

Degrease: Remove the leek and ginger. Allow the tendon and its cooking liquid to cool (ideally in the fridge). Once cold, scoop off and discard the hardened white fat from the surface. Do not discard the liquid—this is your flavorful soup stock!

Soften: Cut onions and carrots, then pressure cook them with 500ml of water for 5 minutes.

Puree (optional): Use a blender to puree the onions and carrots into a smooth base. This creates a luxurious, thick texture without the need for potatoes. If you prefer a chunkier, traditional thickness, you can leave the vegetables whole instead of pureeing them.

Combine: In a large pot, combine the bite-sized tendons, the degreased tendon stock, and the vegetable puree. Bring to a boil.

Add roux: Turn off the heat. Break the curry roux into pieces and stir until completely dissolved.

Simmer: Simmer on low heat for 10–20 minutes. If the curry becomes too thick, add more water until you reach your desired consistency.