1 ea. 2-inch piece ginger, peeled and roughly sliced
2 cups Light soy sauce
Freshly ground black pepper
Preheat the oven to 450 degrees.
Spread beef bones out and put them in the oven for 45 minutes to an hour. You want the bones to be deeply browned, but not burned.
Once browned, remove the bones from the oven and place into a pot on the stovetop. Add in the remaining ingredients into the pot. Bring the mixture to a boil, then lower the heat so that it barely simmers. Cook for 1-4 hours.
Strain the bones out, and season the tare with black pepper.
Sprinkle sliced veggies/fruit with salt and let stand for ten minutes.
Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the slices and mix well. Serve in individual dishes.
Bean Sprout Salad
9 oz. Bean sprouts (1 bag), cleaned
1 ea. Green onion, sliced thin
1 tbsp. Sesame seeds, toasted
1 ea. Garlic clove, smashed, minced
1 tbsp. Sesame oil
½ tbsp. Soy sauce
¼ tsp. Salt
Rinse the bean sprouts under cold water and drain well. Add enough water to cover the bean sprouts in a pot and bring to boil. Once boiling, cook for 1-2 minutes. Drain, rinse with cold water and set aside.
Grind the sesame seeds in a mortar and pestle, combine with garlic and stir in green onions.
Pour mixture into a bowl and add remaining ingredients. Add the bean sprout and mix until combined. Serve chilled or at room temperature.