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Light and Salty! Simmered Beef Tendon and Chinese Chives

Light and Salty! Simmered Beef Tendon and Chinese Chives

Most simmered beef tendon and Chinese chive are sweet and salty, but this version is just seasoned with salt! It is perfect for a side dish for dinner, or as an appetizer with beer!

Ingredients: 2 servings

Beef Tendons (pre-boiled)
250 g
Chinese chives
1/4 stalk
Dashi stock
300 ml
Sake
2 tablespoons
Ginger
about 2 cm from a tube
Salt
1/4 teaspoon
Usukuchi soy sauce
1/2 teaspoon

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!

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...