Cut the beef tendons into easy-to-eat portion sizes, and cut the Chinese chives into 3 cm pieces.
Add dashi stock, sake, and ginger to a pot, and boil over high heat. Remove any scum once it comes to a boil.
Add salt and light soy sauce, cover with a lid continue to boil for about 35~40 minutes over low heat.
Add Chinese chives, quickly boil, and it is done!
Story Behind this Recipe
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.