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

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.
3. Remove any scum once it comes to a boil.
4. Add salt and light soy sauce, cover with a lid continue to boil for about 35~40 minutes over low heat.
5. Add Chinese chives, quickly boil, and it is done!

tendons, stalk chinese chives, stock, sake, ginger, salt, soy sauce

Taken from cookpad.com/us/recipes/169844-light-and-salty-simmered-beef-tendon-and-chinese-chives (may not work)