Cut the beef tendons into 3 cm pieces and place them in a strainer.

Thoroughly wash the tendons under running water and drain.

Fill a pot with plenty of water and bring it to a boil.

Add the strained tendons to the boiling water and boil for approximately 3 minutes.

Strain the tendons again to remove impurities.

In the pressure cooker, add plenty of water, leeks, ginger, sake, and the boiled tendons.

Bring the mixture to a boil and carefully remove any scum that rises to the surface.

Secure the lid on the pressure cooker, and once the pressure indicator rises, cook for 20 minutes.

Allow the pressure to release naturally until the indicator drops.

Skim off any excess fat that has accumulated on the surface using a ladle.

Divide the cooked tendons into smaller portions, wrap them individually in plastic wrap, and freeze for later use.

The remaining broth is a nutritious beef broth that can be used in various dishes.

Divide the broth into small portions and freeze to use later in recipes such as curry, simmered dishes, or soup.