Great With Eggs or Tofu: Simmered Beef Tendon and Daikon Radish

1. 1

   Boil lots of water in a pot, and then add in the beef tendons.

2. 2

   Take them out once it they completely change color.

3. 3

   Rinse the beef tendons in running water, cut into easy-to-eat sizes, and return to the pot.

4. 4

   Add in ingredients, cover with a lid, and stew over a low~medium heat for 30 minutes.

5. 5

   (You can also do this in a pressure cooker).

6. 6

   Cut the daikon radish into half-circle slices, and bevel them.

7. 7

   Boil the eggs, and remove the shells.

8. 8

   Thinly slice the ginger.

9. 9

   Skim the scum from the surface of the pot, cut the tofu into thirds and add to the pot, add in the flavoring ingredients, and boil again for more than 30 minutes.

10. 10

    Once the broth has boiled down and the flavoring has sunk into the tofu, it's done.

11. 11

    Garnish with scallions and ichimi spice powder if you have them.

* Per serving · 4 servings · Values may vary.

No additional tips available.