A. Water (or the soup that was used to boil the tendons)
1 and 1/2 tablespoon
Ginger and garlic (thinly sliced)
2 cloves/pieces of each
Kombu (thinly sliced)
Prepare the tendons (Recipe ID: 1332052).
Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A).
Peel the skins of the daikon radishes and carrots, quarter into 2 cm slices. Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency. Slice the white leaks diagonally.
Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil. Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally.
If you have time, then remove the hardened white fat from the surface after it has cooled.
Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring. Top with sliced leeks, and it is done.
Story Behind this Recipe
This is a rich stew with juicy tendons that goes well with rice.
You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes.