Beef tendon shoyu ramen
Simple, tasty, indulgent. All you really need is a slow cooker to tenderize the tendon. Everything else is a matter of assembly.
Servings 3 people
Ingredients
- 500 grams beef tendon (1.1 pounds)
- 6 cups beef broth
- Japanese soy sauce to taste
- 150 grams dried wheat noodles (5.2 oz) boiled, rinsed, dumped in iced water and rinsed again
- 4 to 6 bunches bok choy cut into halves vertically and rinsed well
- thinly sliced scallions to garnish
Instructions
- Rinse the tendon and remove any visible impurities.
- Arrange the tendon pieces in the slow cooker and pour in the broth.
- Cook in HIGH until boiling gently (it usually takes two hours) then switch to LOW and cook until the tendon is tender (four to six hours).
- Scoop out the tendons and set the cooker on HIGH once more.
- Drop in the bok choy and cook for about 10 minutes. Scoop out.
- Season the broth with soy sauce (how much or how little depends on how salty the broth is) and cook for another 10 minutes.
- Drop your cooked noodles into bowls.
- Cut the tendon into bite-size pieces and arrange on one side of the noodles.
- Arrange the bok choy on the opposite side.
- Pour in the broth.
- Garnish with slices scallions and serve immediately.
