Stewed beef sinew and red konjak with sake
Cook the beef sinew for a long time to use its soup stock. Add some seasonings to create simple umami.
- 400g beef sinew
- 100g red konjak
- 1/2 Scallion
- Garlic chips as you like
- 10g kombu
- 360cc sake
- 360cc water
- 40cc dark soy sauce
- 40cc mirin
- 15g sugar
- water for adusting sauce
Cut the beef sinew into 2~3 cm cubes and cook in water.
Cut the red konjak into the proper size. Cook them by boiling.
Drain them in water.
Cook the sinew in sake, water (same quantity of the water) and kombu at a low heat for about two hours. Skim off the scum.
(Add water to replace evaporated water.)
Add dark soy sauce, sugar, mirin and 2 and cook for another
Continue to add water successively until it is finished.
Serve them with chopped scallion and garlic chips.
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