How to Prepare Homemade Light and Salty! Simmered Beef Tendon and Chinese Chives

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Award-winning Light and Salty! Simmered Beef Tendon and Chinese Chives. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Light and Salty! Simmered Beef Tendon and Chinese Chives, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light and Salty! Simmered Beef Tendon and Chinese Chives delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Light and Salty! Simmered Beef Tendon and Chinese Chives is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Light and Salty! Simmered Beef Tendon and Chinese Chives using 7 ingredients and 4 steps. Here is how you cook that.

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

Ingredients and spices that need to be Make ready to make Light and Salty! Simmered Beef Tendon and Chinese Chives:

1. 250 grams Beef Tendons (pre-boiled)
2. 1/4 stalk Chinese chives
3. 300 ml Dashi stock
4. 2 tbsp Sake
5. 2 cm from a tube Ginger
6. 1/4 tsp Salt
7. 1/2 tsp Usukuchi soy sauce

Instructions to make to make Light and Salty! Simmered Beef Tendon and Chinese Chives

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!

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So that is going to wrap this up for this exceptional food Steps to Prepare Homemade Light and Salty! Simmered Beef Tendon and Chinese Chives. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!