Tender Beef Tendons (No Need for a Pressure Cooker)

• 400 grams Beef tendons
• 5 tbsp Soy sauce
• 5 tbsp Sugar
• 5 tbsp Sake
• 2 tsp Miso
• 2 knobs Ginger (thinly sliced)
• 1 Green onions (chopped)
• 1 Ichimi spice (chili pepper powder)

1. Boil water and the beef in a pot.
2. A lot of scum will come out of the beef, so discard the water and wash the beef.
3. Repeat this parboiling and washing procedure 3-4 times.
4. Cut up the beef, and put it into the pan with enough water to cover.
5. Bring to a boil over high heat.
6. When the water is bubbling, add the ingredients and the ginger.
7. When the water comes to a boil, turn the heat down low and cover with a lid or a sheet of aluminium foil on top of the simmering liquid (otoshibuta).
8. Simmer over low heat until the beef is tender (3-4 hours).
9. If the liquid cooks down too much, add sake.
10. Serve the beef with chopped green onions and ichimi spice!

tendons, soy sauce, sugar, sake, ginger, green onions, ichimi spice

Taken from cookpad.com/us/recipes/168425-tender-beef-tendons-no-need-for-a-pressure-cooker (may not work)