Easiest Way to Make Award-winning Light and Salty! Simmered Beef Tendon and Chinese Chives
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Prepare Quick Light and Salty! Simmered Beef Tendon and Chinese Chives. It is one of my favorites. For mine, I am going to make it a 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 begin with this particular recipe, we must prepare a few ingredients. You can have Light and Salty! Simmered Beef Tendon and Chinese Chives using 7 ingredients and 4 steps. Here is how you can achieve 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:
- 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
Instructions to make Light and Salty! Simmered Beef Tendon and Chinese Chives
- 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!
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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Super Quick Homemade Light and Salty! Simmered Beef Tendon and Chinese Chives. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!