Tender Beef Tendon Oden

Prepare the remaining oden ingredients: cut the konnyaku and any large fish cakes into serving pieces, and keep the chikuwabu, atsuage, satsuma-age, mochi kinchaku, hanpen, and knotted kombu ready.

In the pressure cooker, add 1 liter of water with the daikon and potatoes. Cook under pressure for 10 minutes, then allow the pressure to release naturally.

Move the cooked daikon and potatoes to a large pot or donabe. Add the cooked beef tendon, knotted kombu, hard-boiled eggs, konnyaku, and the prepared oden ingredients.

Pour in the oden soup base and enough cooking liquid or water to comfortably cover the ingredients.

Simmer gently over low heat until all the ingredients are heated through and have absorbed the broth, about 15 to 20 minutes. Add the hanpen near the end so it keeps its shape, then serve hot.