Light and Salty! Simmered Beef Tendon and Chinese Chives

Name: Light and Salty! Simmered Beef Tendon and Chinese Chives
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams Beef Tendons (pre-boiled); 1/4 stalk Chinese chives; 300 ml Dashi stock; 2 tbsp Sake; 2 cm from a tube Ginger; 1/4 tsp Salt; 1/2 tsp Usukuchi soy sauce

cookpad.japan @cookpad_jp

I was chosen as a recipe monitor for Suntory brand's umeshu, and thought of an appetizer to go well with it. I figured a refreshing salty flavor would go well with it...

If you are using raw beef tendons, bring to a boil in a pot covered with water and ginger (about 2 cm from a tube), cover with a lid, and boil over a low heat for about 30 minutes. Then wash, cut into easy-to-eat bite-sizes, and continue to Step 2. For 2 servings. Recipe by Erebon

I was chosen as a recipe monitor for Suntory brand's umeshu, and thought of an appetizer to go well with it. I figured a refreshing salty flavor would go well with it...

cookpad.japan @cookpad_jp

I was chosen as a recipe monitor for Suntory brand's umeshu, and thought of an appetizer to go well with it. I figured a refreshing salty flavor would go well with it...

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Ingredients

2 servings

250 gramsBeef Tendons (pre-boiled)
1/4 stalkChinese chives
300 mlDashi stock
2 tbspSake
2 cmfrom a tube Ginger
1/4 tspSalt
1/2 tspUsukuchi soy sauce

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Steps

1

Cut the beef tendons into easy-to-eat portion sizes, and cut the Chinese chives into 3 cm pieces.
2

Add dashi stock, sake, and ginger to a pot, and boil over high heat. Remove any scum once it comes to a boil.
3

Add salt and light soy sauce, cover with a lid continue to boil for about 35~40 minutes over low heat.
4

Add Chinese chives, quickly boil, and it is done!