【Materials】 (For 2 people)
Daikon radish…200 grams
Beef tendon…200 grams
Konnyaku…1/2 piece
Water…Appropriate amount
White spring onion…5cm length
Ginger…1 piece
Cane sugar…3 tablespoons
Mirin（Sweet cooking sake）…3 tablespoons
Soy sauce…3 tablespoons
Sake lees…80 grams

Radish and tendon meat stewed in sake and miso sauce

【How to make】
① Boil the beef tendons in boiling water to remove the scum, then rinse under running water. Then cut into bite-sized pieces.
② Peel the daikon radish and cut into 1.5 cm cubes.
③ Cut the konnyaku into 1.5 cm cubes, rub with salt (not included in the recipe), and rinse with water.
④ Cut the white onions into thin strips and soak in water to turn them into shirred onions.
⑤ Put ① and ② in a pot and add enough water to cover the ingredients. Add thinly sliced ​​ginger and bring to a boil over medium heat. Carefully remove the scum and simmer for 10 to 20 minutes.
⑥ Add ③, cane sugar, mirin, and soy sauce to ⑤, dissolve the sake lees in a small amount of cooking liquid, add to the pot, and simmer further over low to medium heat. When the cooking liquid has mixed throughout and the daikon has been thoroughly flavored, it's done.
⑦ Serve on a plate and garnish with shirred onions. Sprinkle with shichimi pepper to taste.

【Points】
To bring out the flavor of sake lees, add them at the end of the simmering process to retain their aroma. If you leave it in the refrigerator for a day, the flavors will soak in even more and it will taste even better. It's a rich, warming dish for cold days.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)