Gyusuji Nikomi

If using raw Beef tendon, boil it in a pot of water for 30 minutes, drain, rinse thoroughly under cold water, and repeat this boiling and rinsing process two more times to remove impurities and strong odor. Cut the par-boiled Beef tendon into 2-3 cm pieces.

Peel the Daikon radish and cut it into 2 cm thick half-moon or quarter-moon slices. Parboil the Daikon radish in water for 10 minutes until slightly tender, then drain.

Score the Konnyaku in a crosshatch pattern on one side and cut it into 2 cm cubes. Parboil the Konnyaku in water for 5 minutes to remove any odor, then drain.