Adam Liaw Instagram – Tonight’s dinner. Braised wagyu tendon udon with Vietnamese herbs. I know you won’t believe me but this probably took 10 minutes of active time to make. Beef tendon braised in the braising liquid I used for soy sauce chicken and had in the freezer (see my post from about 2 months ago or on my website) with extra anise, tangerine peel, and black cardamom. Then the liquid diluted and seasoned to make a broth. The tendon braised using an off-heat method – bringing it to the boil the turning it off and letting it sit. I did the 4 times over the course of the day and it meant I never had to watch the pot. Just boil, switch off the heat and walk away. Perfect for when you’re in and out of the house all day like I was. Frozen udon (it’s the best udon you can get for home cooking), then served with lime, chilli and herbs.