Cut the beef tendon into bite-sized pieces.

Boil the beef tendon in water until the color changes, drain, and rinse under running water. Return to the pot, add water, and simmer on low heat for 1 hour until tender.

Cut the daikon radish in half and score one side with a cross. Slice the chikuwa diagonally into halves.

Microwave the konjac in water for 4 minutes at 600W, drain, and cool. Skewer 5 pieces onto each stick.

Microwave the daikon in water for 10 minutes at 600W, drain.

Add the seasonings to the pot, bring to a boil, then add konjac, daikon, chikuwa, and boiled eggs. Simmer on low heat for 20 minutes.