The ingredients are pictured here. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces. Or you could buy pre-blanched beef tendons.
Thickly cut the daikon radish and the lotus root into quarters. Cut the shirataki into bite-size lengths. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes. Turn off the heat. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce. Add the grated ginger.
Arrange green onions on top and it's ready to be served!
Story Behind this Recipe
I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.
This recipe is also delicious with bamboo shoots. When you get to Step 3, you can add a little more soy sauce if the flavor isn't concentrated enough. If you want to eat the piece of kombu, take it out during Step 3 and cut it into bite-size pieces.