Gyusuji Nikomi

Prepare the beef tendon: Rinse 800g beef tendon thoroughly under cold water. Place beef tendon in a large pot and cover with plenty of cold water. Bring to a boil, then simmer for 10 minutes. Drain the water, rinse beef tendon, and clean the pot. Repeat this process two more times, each time simmering for 10 minutes, draining, and rinsing, until the beef tendon is clean and somewhat tender. Cut the par-boiled beef tendon into 3cm pieces.

Prepare daikon and konnyaku: Peel 400g daikon and cut into 2cm thick rounds, then halve or quarter them into bite-sized pieces. Score both sides of 250g konnyaku in a crosshatch pattern, then cut into similar bite-sized pieces. Par-boil daikon and konnyaku separately in boiling water for 5 minutes each, then drain.

Make dashi stock: In a pot, combine 1.5 liters of water with 10g kombu. Heat gently until just before boiling, then remove kombu. Add 20g katsuobushi and bring to a simmer. Turn off heat and let sit for 2 minutes. Strain the dashi stock through a fine-mesh sieve.