The key is to skim off the scum diligently. Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil.
Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well.
Lock the lid and bring up to pressure over high heat. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat.
If you are using a regular pan, simmer over medium heat for 1 hour.
Leave the pan or pressure cooker to cool down naturally. If you let it cool down once, the flavors will permeate the ingredients.
Story Behind this Recipe
I am really into pressure cooking right now!
The key is to parboil all the ingredients separately to remove scum, odors, or harshness, and then just leave it up to the pressure cooker. You can still use the same method if you don't have a pressure cooker. Simply simmer the parboiled ingredients for about an hour or until tender. Leave overnight to let the flavors blend and become really delicious!