Shizuoka Oden

Prepare the dashi stock: In a large pot, add 2000g Water and 15g Kombu. Bring to a gentle simmer over medium heat, just before boiling, remove the Kombu. Add 30g Katsuobushi, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the Beef tendon: Blanch 500g Beef tendon in boiling water for 10 minutes, then drain and rinse thoroughly under cold water. Cut the Beef tendon into bite-sized pieces.

Prepare the Daikon: Peel 500g Daikon and cut it into 2.5cm thick rounds. Score one side of each Daikon round with a shallow cross to help it absorb flavor.