Meltingly Tender Beef Tendons and Daikon Radish

Meltingly Tender Beef Tendons and Daikon Radish

Meltingly tender, collagen-rich beef tendons, soft and tender daikon radish, and flavor-packed konnyaku. Make this simmered dish in advance and serve it the next day, and it tastes amazing.


Beef tendons
300 g
Daikon radish
about 15 cm
1 block
200 ml
Red miso
1 tablespoon
2 tablespoons
Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
Finely juliennned ginger
to taste


1. Boil the beef tendons for 20-30 minutes.
2. 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.
3. Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil.
4. Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well.
5. 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.
6. 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!