Japanese Beef Tendon Stew

Bahan-bahan (4 porsi)

• 1 lb beef tendon ((rinsed and cleaned well))
• 1 knob ginger ((1 inch, 2.5 cm))
• 3 g reen onions/scallions ((separated into green and white parts))
• ⅔ block konnyaku (konjac) ((6 oz, 170 g))
• ½ tsp Diamond Crystal kosher salt ((for the konnyaku))
• 3 inches daikon radish ((8 oz, 227 g))
• ½ g obo (burdock root) ((2.1 oz, 60 g))
• 2 cups dashi (Japanese soup stock)
• 3 Tbsp sake
• 3 Tbsp sugar
• 4 Tbsp soy sauce
• 2 Tbsp miso