Put the beef tendons, leek and sliced ginger in a pan and add enough water to cover. Bring to a boil.
Simmer over low heat for about 1 hour. Skim off any scum. If the water level gets too low, add more.
When the tendons are tender, rinse until clean under running water.
Cut the daikon radish into quarters and slice. Cut up the carrot roughly, and rip the konnyaku into pieces with your hands. Parboil the daikon radish and konnyaku, and drain.
Cut the beef tendons into bite-size pieces with kitchen scissors.
Bring the flavoring ingredients to a boil in a separate pot. Add all the prepped ingredients to the pot.
Put a drop lid (otoshibuta) directly on top of the food. If you don't have one, you can substitute a sheet of aluminium foil. Simmer until all the ingredients are tender and well flavored, about an hour.
When all the ingredients have absorbed lots of flavor, break up the tofu and add to the pot. Bring to a boil and serve.
It's delicious served with ichimi togarashi chili pepper powder and chopped green onions on top.
Story Behind this Recipe
I love tender, juicy simmered beef tendon, so I tried many recipes. I think that simple flavors are the best, so I've settled on this recipe.
Boiling the beef tendons beforehand will make them tender and delicious. Once you put all the ingredients in a pot there's nothing else to do, so it's easy.