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Categories:Viewed: 26 - Published at: 3 years ago
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
Method
- 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!
