Meltingly Tender Beef Tendons and Daikon Radish

• 300 grams Beef tendons
• 15 cm Daikon radish
• 1 block Konnyaku
• 200 ml Water
• 1 tbsp Red miso
• 2 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 Finely juliennned ginger

1. Boil the beef tendons for 20-30 minutes.
2. The key is to skim off the scum diligently.
3. Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
4. Peel the daikon radish rather thickly and cut into 2 cm cubes.
5. Parboil briefly.
6. Cut the konnyaku into bite sized pieces and parboil.
7. Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger.
8. Mix well.
9. Lock the lid and bring up to pressure over high heat.
10. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat.
11. If you are using a regular pan, simmer over medium heat for 1 hour.
12. Leave the pan or pressure cooker to cool down naturally.
13. If you let it cool down once, the flavors will permeate the ingredients.

tendons, radish, water, red miso, sugar, soy sauce, sake, mirin, ginger

Taken from cookpad.com/us/recipes/171207-meltingly-tender-beef-tendons-and-daikon-radish (may not work)