Serves 3 - 5 pax
500 g Beef tendon, cut into 1-inch pieces (you can find them in the freezer next to our butcher counter on level 1)
60 g Old ginger, sliced
6 stalks Spring onions, cut into 4-inch lengths
Water, enough to cover beef tendon
1L Dashi stock (or chicken stock)
500 g Hot water
500 g Beef oyster blade, cut into 1.5-inch cubes
350-400 g Daikon (jap radish), cut into 1-inch cubes
250 g Konjac, cut into cubes (optional)
50-70 ml Light soy sauce, to taste
50 ml Sake
3 tbsp Sugar
2 tbsp Miso paste
