Put the beef tendon in a pot with plenty of water.
Simmer for 10 minutes.
Take the beef out and discard all of the water.
Beef tendons have a lot of fat, so wash it in water.
Put the washed beef tendon and 2 liters of water in a pressure cooker.
Cook for 30 minutes under pressure. Turn off the heat and let it cool down naturally and depressurize.
I used these oden ingredients!
Peel the daikon radish and cut into 3 cm slices. Peel the potatoes. Hard-boil the eggs and peel. Cut up the other ingredients.
Add 1 liter of water to the pressure cooker pot, and cook the daikon radish and potatoes for 10 minutes under pressure.
Transfer the contents of the pressure cooker pot to an earthenware pot, add konbu seaweed knots, oden soup base, the ★ ingredients, and simmer. When the flavors soaked through the ingredients, it's done!
Story Behind this Recipe
Oden in our family has always contained beef tendon, ever since I was a small child! This oden is my grandmother's flavor, and to me it's the best.
Beef tendon is very fatty, so be sure to do Steps 2 to 5. Potatoes fall apart easily, so when you do the final simmer, prepare on a separate plate and add it to the pot at the end to heat through. If you don't have a pressure cooker, simmer the beef tendon from the day before.