Steps

1. Peel the 200g of radish and 100g of carrot, and cut them into 5mm thick, half-moon shapes.
   🕒 00:44
2. Peel the 1 clove of garlic and 1 clove of ginger, and slice them thinly.
   🕒 00:59
3. Break the 1 sheet of block konjac jelly into bite-sized pieces using a spoon.
   🕒 01:05
4. Blanch the 200g of beef tendon in boiling water. **(This is the key!)** Boil for about 3-5 minutes until scum appears, then drain in a colander and discard the water.
   🕒 01:14
5. Add the blanched beef tendon and the broken konjac jelly to fresh boiling water, and blanch again for 3-5 minutes to remove any remaining impurities.
   🕒 01:31
6. Rinse the drained beef tendon and konjac jelly thoroughly under running water.
   🕒 01:42
7. Cut the rinsed beef tendon into bite-sized pieces.
   🕒 01:49
8. Place the cut beef tendon and rinsed konjac jelly into the rice cooker pot.
   🕒 01:54
9. Add the thinly sliced ginger and garlic to the rice cooker pot, then place the half-moon cut carrots and radishes on top. **(This is the key!)** Adding garlic and ginger will enhance the flavor and counteract any gaminess from the beef tendon.
   🕒 02:10
10. Add 300ml of water, 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Mirin (Sweet Rice Wine), 4 tbsp of Soy Sauce, 2 tbsp of Sugar, and 1 tsp of Dashi Powder to the rice cooker pot.
    🕒 02:21
11. Set the rice cooker pot with all the ingredients into the rice cooker and select the standard white rice cooking mode.
    🕒 02:35
12. After cooking, if the ingredients are still firm, use the rice cooker's keep warm function for 30 minutes to ensure they become tender.
    🕒 03:05
13. Transfer the cooked beef tendon stew to serving bowls.
    🕒 03:14
14. Sprinkle the chopped green onion over the center of the braised beef tendon in the bowls. **(This is the key!)** Placing the tougher ingredients at the bottom of the rice cooker pot during cooking will help them absorb flavors and cook more effectively.
    🕒 03:26