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1
Slice the daikon into the thickness you like, and parboil it.
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2
Boil the konnyaku also.
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3
Hard boil the eggs and peel.
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4
Cut the beef tendon into bite sized pieces using a knife or kitchen shears.
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5
Using the shears is easier.
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6
Bring plenty of water to a boil in a frying pan, and throw in the beef tendon.
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7
Bring to a boil over high heat.
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8
A lot of scum will rise to the surface, but just ignore it and simmer over medium heat for 7 to 8 minutes.
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9
If the scum bothers you, remove it.
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10
Bring the frying pan over to the sink, throw out the hot liquid, pour some lukewarm water over the meat and drain.
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11
Don't burn yourself.
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12
When the water in the frying pan is lukewarm, wash the beef tendon by massaging it.
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13
Change the water twice, and keep washing the meat until the water runs clear.
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14
When it's washed, spread the meat out on paper towels and pat dry.
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15
The beef tendon becomes shiny and clean as shown in the photo.
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16
Skewer the beef tendon.
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17
And here you have meaty, hearty beef tendon pieces!
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18
I was able to make 10 beef tendon skewers.
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19
You can freeze them like this.
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20
If you prep a lot of beef tendon in one go it's very convenient.
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21
You can take the skewers out and use the meat in curry and so on.
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22
Put the water and seasoning ingredients (bonito dashi stock granules, or storebought oden soup base) in a pan, add the konbu seaweed and simmer to make the dashi or soup base.
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23
You can use the konbu seaweed in the oden (re-added later and simmered until tender).
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24
When the soup is boiling, add the beef tendon, and simmer over low heat for 1 hour.
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25
Don't let it boil too hard, or the dashi will become cloudy and not as tasty.
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26
Add the parboiled daikon radish, konnyaku, and eggs from step 1, and simmer for another hour or so.
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27
As you continue simmering, clear fat from the beef tendon will rise to the surface, so skim it off diligently.
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28
This makes the soup stock really delicious.
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29
After 2 hours of simmering, the beef tendon will become tender enough that a skewer goes through it easily.
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30
The soup stock will be deliciously flavored with the beef tendon too.
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31
I always let it rest overnight so that the daikon radish, eggs and meat become permeated with flavor.
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32
The next day the fat will have floated to the surface and hardened, so just scoop this out.
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33
Heat it up the next day, add more dashi stock and fish paste cakes (such as chikuwa and gobo-maki) of your choice, simmer some more and it's done!
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34
The meaty beef tendon and the daikon radish which have soaked up the beef soup overnight are just sublime!
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35
Mustard and yuzu pepper go well with this.
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36
It's still delicious if you don't rest it overnight, but in that case make sure to remove any fat from the surface in step 13.
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37
The soup will become clean and delicious.
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38
Gobo-maki (fish paste sticks with burdock root) and chikuwa fish sticks go very well in this oden.
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39
Mochi-kinchaku (mochi rice cake in a fried tofu bag) is delicious too, as it soaks up the beef soup.
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40
My favorite is chikuwa.
