Cut the beef tendon into bite-sized pieces. Slice the daikon and carrot into half-moon shapes.

Tear the konjac into bite-sized pieces, blanch it briefly, and drain.

Slice the ginger thinly. Cut the green onion into two parts: green for boiling and white for garnish.

In a pot, add the beef tendon, ginger, and green onion (green parts). Cover with water and bring to a boil. Skim off any scum, then simmer on low heat for 30 minutes. Remove the ginger and green onion.

Rinse the beef tendon under water and drain.

In the pot, combine water, sake, soy sauce, mirin, sugar, salt, and dashi powder.

Add the daikon, carrot, konjac, and beef tendon to the pot. Bring to a boil, cover, and simmer on medium heat for 30 minutes.