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

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

A delicious broth comes out of the beef tendons and daikon radish, so you can add in lots of different things . This is a recipe my friends often ask me about.

Ingredients: 4 people

Beef Tendons
Daikon radish
1 radish
1 piece
1l (1000ml)
2 tablespoons
2 tablespoons
2 tablespoons
△Soy sauce
4 tablespoons
= Use these ingredients according to your preference =
Grilled tofu
2 packages
Green onions or scallions
a small amount
Ichimi chili powder
a small amount


1. Boil lots of water in a pot, and then add in the beef tendons. Take them out once it they completely change color.
2. Rinse the beef tendons in running water, cut into easy-to-eat sizes, and return to the pot. Add in ● ingredients, cover with a lid, and stew over a low~medium heat for 30 minutes. (You can also do this in a pressure cooker).
3. Cut the daikon radish into half-circle slices, and bevel them. Boil the eggs, and remove the shells. Thinly slice the ginger.
4. 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.
5. Once the broth has boiled down and the flavoring has sunk into the tofu, it's done.
6. Garnish with scallions and ichimi spice powder if you have them.

Story Behind this Recipe

The beef tendon broth is too delicious, and I add in various ingredients afterwards.