Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- 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.
- 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.
- Place the torn konjac jelly into a bowl, sprinkle with 1 tsp of salt, mix gently, and let sit for 5 minutes.
- 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.
- Heat 1 tbsp of vegetable oil in a large pot over medium heat.
- Add the cut daikon radish and the boiled konjac jelly to the heated pot and stir-fry lightly to coat with oil.
- Add 500g of beef tendon and stir-fry for about 1 minute until coated with oil.
- Add 1 liter of dashi stock and 4 tbsp of cooking sake to the pot, and bring to a boil over slightly higher heat.
- Once the broth boils and scum appears, carefully skim it off.
- After removing the scum, add 3 tbsp of sugar evenly.
- 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.
- After 30 minutes, check if the daikon is cooked through by inserting a bamboo skewer.
- Once the daikon is cooked, add 5 tbsp of soy sauce and gently distribute it throughout the pot.
- Simmer for another 10 minutes at a gentle boil.
- 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.
- Once the pot has cooled, reheat it.
- 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.
- 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.
- Serve in bowls and garnish with chopped green onions and ichimi chili pepper as desired.
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
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