Steps

1. Peel the entire daikon radish thickly, cut into 1.5-2cm thick rounds, then peel away the inner core thickly to remove the tough fibers, and cut into half-moons. *Key Tip:* By peeling the inner part of the daikon thickly to remove the core, the texture improves and it cooks more easily.
   🕒 01:02
2. Tear 1 sheet of konjac jelly with a spoon into bite-sized pieces. *Key Tip:* Tearing with a spoon, rather than cutting with a knife, helps the flavors to meld better.
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3. Place the torn konjac jelly into a bowl, sprinkle with 1 tsp of salt, mix gently, and let sit for 5 minutes.
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4. Bring water to a boil in a pot, add the konjac jelly with the salt, and boil for 2 minutes. Drain in a colander after boiling.
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5. Heat 1 tbsp of vegetable oil in a large pot over medium heat.
   🕒 03:10
6. Add the cut daikon radish and the boiled konjac jelly to the heated pot and stir-fry lightly to coat with oil.
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7. Add 500g of beef tendon and stir-fry for about 1 minute until coated with oil.
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8. Add 1 liter of dashi stock and 4 tbsp of cooking sake to the pot, and bring to a boil over slightly higher heat.
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9. Once the broth boils and scum appears, carefully skim it off.
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10. After removing the scum, add 3 tbsp of sugar evenly.
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11. Once the sugar has dissolved, reduce the heat and simmer for 30 minutes, maintaining a gentle simmer. *Key Tip:* Adding sugar and soy sauce at different times allows the daikon to absorb flavors better.
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12. After 30 minutes, check if the daikon is cooked through by inserting a bamboo skewer.
    🕒 06:19
13. Once the daikon is cooked, add 5 tbsp of soy sauce and gently distribute it throughout the pot.
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14. Simmer for another 10 minutes at a gentle boil.
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15. After 10 minutes of simmering, turn off the heat. *Key Tip:* If time allows, letting the dish cool down and then reheating allows the ingredients to absorb more flavor.
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16. Once the pot has cooled, reheat it.
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17. Once the broth comes to a boil, reduce the heat slightly and maintain a simmer that keeps the entire pot bubbling gently. Simmer until the liquid reduces, for about 15 to 20 minutes.
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18. As the liquid reduces, stir and shake the pot to prevent sticking. *Key Tip:* The ideal consistency is when a thin layer of broth remains on the bottom of the pot. You can reduce it further if desired.
    🕒 09:04
19. Serve in bowls and garnish with chopped green onions and ichimi chili pepper as desired.
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