When I can find nice-looking beef tendons, I cook them up in this dish with daikon and konnyaku.I tear up the konnyaku with my hands to allow the flavors to be absorbed easily.This also tastes great stewed with carrots. Recipe by Yutapochi

Oden in our family has always contained beef tendon, ever since I was a small child!This oden is my grandmother's flavor, and to me it's the best.Beef tendon is very fatty, so be sure to do Steps 2 to 5.Potatoes fall apart easily, so when you do the final simmer, prepare on a separate plate and add it to the pot at the end to heat through.If you don't have a pressure cooker, simmer the beef tendon from the day before. Recipe by Hoshitosoranodining

Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1

Beef tendon that's been cooked until it's meltingly tender in a pressure cooker is so delicious. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too!The key is to properly parboil the beef tendon with ginger to remove any gaminess. Recipe by Cooking S Papa

The beef tendon broth is too delicious, and I add in various ingredients afterwards.This tastes good with konnyaku as well . In that case, rip it up by hand, and add it in .After turning off the heat, add half-boiled eggs to the broth, let it sit over night, and you will have juicy half-boiled eggs. For 4 people. Recipe by Matsujun

I love tender, juicy simmered beef tendon, so I tried many recipes. I think that simple flavors are the best, so I've settled on this recipe.Boiling the beef tendons beforehand will make them tender and delicious. Once you put all the ingredients in a pot there's nothing else to do, so it's easy. For 2 servings. Recipe by keromido

Recipe is taken from https://omnivorescookbook.com/braised-daikon/

I always use this method.Bring it to a boil and rinse it off to start. Recipe by Silvy1978

I had sour kimchi sitting in my fridge, so I decided to use it to make pork kimchi.I then came across some delicious-looking spare ribs at the supermarket I tried adding kimchi to my usual soy-sauce based spare ribs.If you place a scum and oil-removing sheet on top of while boiling, it will remove the scum, and will significantly cut the amount of grease! For 3 people. Recipe by aragon82

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

This dish is light yet hearty, perfect for serving with rice. The seasoning is simple with soy sauce base, making it easy to prepare.The origin of this recipe: I created this dish to use up daikon during the season when we harvest a lot of it! Even the spicy parts that are hard to eat raw become delicious when simmered.