【赤味噌】どろっどろな牛すじ煮込みで白米を掻き込みたい。

【赤味噌】どろっどろな牛すじ煮込みで白米を掻き込みたい。

Hello, this is Taniyan. Well, today I want to stew. So I’ll make it. Well, today I’m going to stew beef tendons, so first of all, the main meat of this time will be introduced. Here is beef tendon, and then there is tripe. So , what is tripe? It is pork stomach. This is beef, and this is pork . If you use beef stomach, you can use giyara, tripe, 8000 pieces, etc. , but this time it is tripe. So, this tripe, well, in Fukuoka where I live, there is a wonderful snack called sumo, which is a strong food dish in Fukuoka, and that sumo is this tripe that is boiled and cut into thin strips. So, this time, beef and pork , why are there two types, but I was wondering. There is already such a wonderful beef tendon, and this wonderful tripe, and I thought about it for less than three days in the meatless section of the supermarket. Which one would be better? After thinking about it for less than three days , I decided to stew both . So this one is beef tendon stew, and this one is mixed with that thing, so it’s a stew made with other ingredients. So, this beef tendon is made with the meat of a 2-year-old and 2-month-old cow, and the meat is made with a large amount of vinegar. People often say that beef should only be meat, but if you stew it with a lot of flavor like this time, it’s the same. I think it would be amazing if you could see the difference. So, this time, I’m going to add this beef tripe and this beef tendon, but if it’s just meat, it’s a bit heavy, so let’s go. I’m going to add this one as well. So this time, I’m not going to add anything like kosa . So, I think that the tendons and the stew seasonings will probably turn out delicious no matter which recipe you look at, but what I want to tell you most this time is the preparation of this. That’s what I want to tell you. It’s just a little bit of work , but it’s super delicious just for this one minute, so please look forward to it. So, let’s have cookies. First, here’s the beef tendon . There’s nothing special to do with this one. Well, I’ll just loosen it up a bit so that it’s easier to simmer later. I guess I’ll just break it up into pieces. All right . Wow, these tendons are impressive. Oh, by the way, the beef tendons this time cost about 2,000 yen each. So in supermarkets, it’s about 198 yen or 200 yen per piece . Isn’t it really cheap to get 200 yen for a lot of meat with this much in it? For ground beef, it would normally cost 4,000 or 5,000 yen per piece. Okay, next up is the tripe . There are two of them, this smooth whitish side and this wrinkled side, but originally this is the inside , the part that’s like this, bag-shaped. I’ve already cleaned this with cold water so it’s not slimy anymore, but it’s still slimy . I’ve cleaned up all the sticky stuff. If there’s still some kind of slimy, greenish or brownish stuff like digestive fluid , wash it off with water. This is already clean so it’s okay to leave it as it is . Once boiled, cut it into bite-sized pieces. However, if there’s something yellowish like this on it , it doesn’t look very good, so if you rub it with a knife like this, it will come off, so let’s clean it up a bit. Yes . Like this. Yes . Now we’re ready. Now, this time we’re going to put a lot of stuff on the bottom, so here’s a useful thing for times like this. I’ll just put everything in and put it on the fire with cold water . This is for boiling it for that direction, so I’ll use a lot of water. Now, it ‘s boiling a lot, so all I have to do is salvage the inside of this, and there’s still some peeling on the surface, so I’ll just wash it off with water. Now , I’m going to cut the beef tendons and tripe into bite-sized pieces. After cutting , they will be simmered for a long time to soften them, so if I cut them too thin, they will be really tough to pick with my tiny chopsticks , so I think it’s okay to cut them into fairly large chunks. I especially want to eat them in big bites, rather than biting into them bit by bit, so I cut them into fairly large chunks. For example, this big chunk of beef tendon. Leave it as it is. And here is the thin beef tendon. This is fine. That’s it. Now, as you can see, the simmering time is obviously different between this thin part and this hard part. So, if you add the tendon that you want to simmer for a long time and sugar, you’ll be able to eat it. I think if it’s this size, it’s fine, even at this stage, it’s still chewable . Separate this soft part, and here, this thin part and this big part. Separate this. Wow, this is crazy. The big beef tendon is crazy. It’s already soft. Will this remain? Is it okay? It looks like it’s going to melt. I’m hoping this will remain. Okay. Let’s cut it like this. And this one is for the long simmering course. Oh, I hope it remains. And next up is the guts. The way you cut it will change depending on how you imagine the finished product, but for example, that tripe, that beef stomach nest, that tripe that is slowly simmered in tomatoes to make it soft and fluffy , if you want to make something like that, then you’ll need to make it this big and long, like 120 minutes. I think if you simmer it for that long, it will turn out to be soft and fluffy. However, this time I’m going to use the beef tendons to take care of the soft and fluffy part, so this one is soft and I want to keep the texture, so I won’t cook it for that long. I only plan to cook it for about an hour this time, so I’ll be a little aggressive and go for this length. If it’s hard, I’ll increase the simmering time a little. That’s all. This completes the separation of thin and thick muscles. As a standard of judgment, this is the one that can be chewed in this state after boiling for the first time. This is the one that cannot be chewed. Now, pour cold water into each one, and it looks like it’s about to boil, and, And it doesn’t seem like it will produce much bad , so probably the most careful is this kind of pork cutlet, and this kind of oven sheet. This is probably the careful one, but, well, it doesn’t melt. But this time, it’s a little simple. If you fold this with kitchen paper and boil it, it’s meaningless if you don’t pour it in, so make a hole in the middle to make it easier to pour . The principle is the same as making consommé. Then, this small one, the thin one, is always boiling, and I think it’s 40 minutes. And this big one, if you’re going to use abalone of this size, I think it should be about 2 hours, so for now, 100 minutes. First, let it slow down. Now, move to this 40 minutes later. Yes. Oh, I boiled it for about 50 minutes to an hour. I think the thin ones are probably fine at this point . So I’ll turn off the heat and let it sit for a bit. It ‘s summer now so you can’t see much steam, but I’ll let the excess water, called steam, drain and make this into a liver-like state. This time I’ll add the miso seasoning liquid later. It’s not similar to that, so this beef tendon just soaks up the flavor , so if you let the excess water on the surface at this stage dry off, the flavor will soak in faster. However, if you leave it exposed to the outside for too long, the meat will get a little darker or lose its color, so once it cools down to a certain extent, I’ll put it in a tray and wrap it. I let it sit for 120 minutes instead of 100 minutes, a little over 30 minutes. The tendons were good, but the meat was a little too chewy, so I know it’s a little late to say this, but this stewed tendon is made with soup made from boiled tendons, and the collagen in the tendons dissolves into a sweet dish , so I think this is one of the selling points, but this time I chose I’m thinking of not using it. If you think this soup is a waste, when you cook the tendons, the oil with a terrible color will remain, so you can remove this oil and make soup in a pot or something. Now, I’m going to deep fry this once. And that big fluffy piece that I was donating to see if it would keep its shape. It’s obviously a crazy size that’s left. This is Otoro. And the tendons that were so thick are now plump and soft as you can see. But this is the thickest tendon, so is it okay? Ah, it’s so soft. In contrast, this tripe can also be cut easily, but it still has a little texture and it’s clearly a completely different texture from the tendons. Just right. So, once it cools down to about skin temperature, I’m going to put it in a tray and cover it with plastic wrap. Now, from here, we’re going to finally simmer the beef tendons, but we’re going to mix in the combined seasoning liquid, so let’s put those ingredients together. Here is the pork bone soup, red miso, and cane sugar. The amount for this time is 1 L, 1 kg, 500 g, 500 g. I tried to make it super simple this time. It’s in almost every household’s freezer, right? Pork bone soup. Well, if you watch the previous video for more details , you can find these pork spare rims in most supermarkets, and you peel them off the bones, and you can eat the meat deliciously, or you can eat it as yakiniku or whatever, and you boil these bones over high heat for about 10 hours , and you get this. I was going to take a separate video this time, but I already have one, so I’ll skip it this time, or I’ll just shorten it. Hello, I don’t think there are many of you, but if you don’t have a pork bone soup at home, I think you can find this kind of pork bone soup in the chilled ramen section of the supermarket , so if you use this instead, I think it will look similar. However, this product contains a lot of salt, so if you dilute it with 270cc or 300cc of hot water as indicated, it will probably be extremely salty. So I think it will taste similar if you use a fairly thin pork broth, like 4 times the amount. However, I have never made it with this, so I cannot take responsibility if it turns out to be too salty. If it turns out to be too salty, please dilute it with sake or a little mirin. Then, when you combine this , it becomes a thick consistency like after simmering for about 2 hours . This is quite thick. That ‘s why I don’t like to heat this combined seasoning liquid too much. Because the flavor of the miso will disappear. So I’ve increased the thickness quite a bit. That’s why I use sugar instead of mirin, so if you think it’s a bit too heavy, please dilute it with water or something . This is just the ratio that makes the thick and rich old muscle stew that I like . It was just the other day. I went to Aichi Prefecture on June 4th, and I had this stew, or rather muscle miso stew. This miso stew is delicious, I don’t know. It’s like the richness of the red miso, or the punch, it’s like you’re getting hit back and forth. Ah, red miso, red miso, that kind of, it was a miso stew, so I wanted to recreate that, so I made it like this. Okay. Yeah. Then yes. Red miso, I’m still a fan of Aichi Prefecture, so there may be some pros and cons from the real thing, but for me, red miso is like nucleic acid. By the way, the shop where I got that miso in Aichi Prefecture was also this Kakukyu. Red miso. It says so on the website. Yes. Bang. And this time I’m using that cane sugar, which is almost like the national sword, but the package is this Yanbaru Island. So it’s already a black sword. The reason I’m using this black sword instead of the steamed white island is because of the mysterious, what I would call, adult sweetness of the miri . That sweetness is hard to express with steamed white sugar, so I think it’s better to use sugar with that color as much as possible this time. Yanbaru is a bit expensive , but I think it will look more like it if you add Santo or millet sugar . It will look more like it, or rather, it will look like this . So, this time I’m making it with these four ingredients: pork bone soup, miso, sake, and sugar , and this is just my feeling, but when I lick the red flavor, the way I feel the taste over time is like drawing a graph like this. It stands in my mouth for a bit, then it becomes miso, and then it slowly goes down. When that happens, I want this opening and closing part , for me. So, something that makes you feel a bang at the beginning. Something that makes you feel a bang here. What is this ? Yes. It’s soy sauce. Soy sauce is a super sprinter, so the moment it enters your mouth, you feel the aroma of soy sauce, then the saltiness, and the aroma, and I think that it feels like bread. So I think it would go quite well if you add soy sauce . There are quite a lot of recipes like that. So, what’s left is the remaining part . The latter part, which is generally said to be depth or emptiness, is a simple way of expressing the extension, because sugar is like a black lump of depth. So this time it’s Yanbarut Island. This time I didn’t add soy sauce, but by using this pork bone soup, I’m going to match it with the image of raising the overall bottom. Well, that’s why, if you use this commercially available pork bone soup, it contains soy sauce and other flavor seasonings, so it complements the first bread and the part that extends, so maybe this will be a taste that everyone will like . Well, I’ve gone on a bit, but if you combine this and the miso dissolves, then yes. I didn’t have enough pork bone soup this time, so the recipe I made as a prototype is exactly the same. I also have this and this. And a bar. Now, I’m going to heat this up, but before that, I’ll prepare the last ingredient, konnyaku. There are two kinds of konnyaku. Raw konnyaku and regular konnyaku. Raw konnyaku is, as the name suggests, made by grinding raw konnyaku yam and adding calcium hydroxide to it to solidify it. It has a nice texture, a bit gritty . How should I put it? It feels a bit rough, and the texture is really good. That’s why I love that name, but on the other hand, there’s that smooth and bouncy konnyaku that’s sold in more affordable pouches in oden . This konnyaku is made by grinding raw konnyaku yam into powder, which turns white when made as is, so it’s solidified with calcium hydroxide . If you look at the ingredients list on the back, you’ll see the difference. This one says ingredients and then konnyaku yam here, but it doesn’t say anything about the sea layer. It just says calcium hydroxide. This one has a name like konnyaku, but I wonder how it actually defines it . It has konnyaku potato and konnyaku in it , so I’m not sure if it can be called konnyaku, but the texture itself is quite rough and incredibly delicious. It’s my favorite konnyaku. On the other hand, this is konnyaku powder, sea layer powder, and calcium hydroxide, which is what is written as regular konnyaku. This one is also delicious in its own way. And, although it’s easy on the wallet, it still has some added ingredients and is quite rich in calcium hydroxide, so it’s still konnyaku. The texture is just too unique. So, we’re going to try to make the texture of this one closer to this one. It’s pretty easy. First, this is the raw one . It’s about this size, then the regular one , and from here you open it up. The regular one has salt sprinkled on it and rubbed. Then you just boil it in a pan. I think it takes about 12 to 23 minutes to make, but I It’s a pain, so yes. Just pour hot water over it. I think there are a lot of konnyas that say you don’t need to rinse them out, but if you rinse them in hot water, they will lose their unique flavor. Well, it’s easier to remove things like calcium and other nutrients, so I recommend skipping the bad stuff. The time you leave it in the hot water is really about 23 minutes, and if you do this, you don’t have to wash the pot. Then wipe off any excess water. Now that we’ve come this far, here it is. Sesame oil in a frying pan, I use sesame oil because I like it, but regular salad oil is fine too. Then put it on the fire and cook the konnyas on both sides rather than frying them. Cooking both sides, it’s difficult to cook them past a certain brown color . So even if you think they’re not browning at all , that’s normal, so don’t get too hung up on it. It’s kind of like bubbles sticking to it and it’s getting a subtle browning, so once it’s done, the other side will also be cooked. The konnyaku that has always had a texture of “Turn Pudding” will suddenly become crunchy, or rather, it will have a texture similar to the name “konnyaku”, so please try it once, even if you think you’ll be fooled. Yes. Go in the pot. By the way, this raw potato is also delicious even if you simmer it as is for 12 minutes, but if you lightly sear it in the same way, the texture becomes even crunchy, which I like. And what’s the other thing ? The konnyaku smell. I feel like it disappears quite a bit. Okay. With this, you’ll never be told that it’s a side dish or that it’s too heavy. Now I’m ready to eat the main dish . Now I’ll put this on the fire for now. There is currently 500g of sake in this pot, so the alcohol is boiled off , and the beef tendons and tripe are not yet cooked in this miso-based sauce, so to be honest, the flavor hasn’t soaked in at all, so I’ll add the alcohol and raise the temperature to 100° all at once, and when it boils, I’ll turn off the heat and let the flavor soak in as the temperature drops. But since the heel is only on the first floor, the red aroma won’t disappear, so I think it will end up being very flavorful. One thing to note is that there is very little water in this pot, so it’s probably okay because it’s already thick at this stage, but the bottom of the pot may burn, so be careful. However, if you turn it too much, the beef tendons will fall apart, so be gentle. Wow, that’s bad. Looks delicious. Now that it’s boiled, there’s no substitute for the pungent alcohol, so turn off the heat. Wow, good clay. Yeah. And the flavor is just right for me. If it’s a little thin, add some soy sauce, everyone. Now, all that’s left is to soak up the flavor, so that’s it. Now, while I’m busy soaking up the flavor in the stew, I’ll make something to moisten my mouth . I used this corn that’s delicious this time of year. There’s one that’s obviously purple , but they’re all different kinds. Here’s Gold Rush, Piwa White, Yamato Rouge. Gold Rush is the yellow kind that we often see in supermarkets . I think that most of the corn sold in supermarkets is Gold Rush. Pure White is the pure white kind and Yamato Rouge is the bright red kind like this. Now, since I have three colors, I’ll make three times as much for the taste. I’m going to make this. Now, I’m going to steam this and cook it, but it won’t fit in the steaming wood, so I ‘ll just drain a little bit of the blood from this one, and oh, I think I’ll cut this one a little bit too. This one has the skin on. Place it in the pot. This one is just regular Gold Rush . This is for the ingredients, so I’ll leave it as it is, with the skin on. Once the water boils, steam it in the steaming set for about 10 to 20 minutes, but I think I’ll use 15 minutes as a standard for now. The Yamato Rouge is pretty big, and I’m doing it with the whole thing this time. Of course, you can peel the skin off, take it out of the water, or steam it, but this method of steaming with the skin on is a way to gently heat the corn so as not to stress it as much as possible, and it’s also difficult to capture the aroma , so it’s a method often used in restaurants. So, what I’m trying to make now is corn paste. I’m making this, and I’ll give it a try to the Wanda variety . It’s in almost every household refrigerator . Gre. I’ll use this. I think the official name is Mejina? In Kyushu, it’s called Gre . So, the sea bream is a very delicious fish that is so oily in the winter that it is called “Kangure” , but there were a lot of sea bream lined up in this hot season and my stomach was pounding. Do you understand? With that small face and visceral fat in the stomach , to be honest, I’m going to make it into a paste flavor this time, but it’s too good to be used for paste , so it’s of that quality. Now, I’m not going to use the head and the fin this time, and I’ve already removed all the scales, so I’ll cut the head and the fins first . Cut it into three pieces as usual. Then remove the belly bones . One piece. Yes. Two pieces, you can see it if you look here. It’s oily. Fish with oil are around the anus. Here and here, it becomes pure white. When I see this while I’m filleting it, I get excited. Now, I’ll cut out the belly bones , remove this part for appearance, remove the blood and bones with miso soup , remove the skin, and recover if I make a mistake. Yes. It looks like this. Oh, it’s oily. Um, I have one more, so I’ll just use this one for my sashimi tonight. Grey mullet are oily at this time of year too. Depending on the individual. Oh, I can’t decide at all today. Then I’ll just cut this one into small pieces so that it’s easier to hit with the mortar and pestle later . Then I’ll cut it into small pieces a little more with a knife, leave it at this point, and then I’ll hit it with the mortar and pestle later. Well, it ‘s been over 15 minutes, about 25 minutes, so I’ll stop here. Then, um, it’s not cool at all up to the skin, or the clay that you can touch, but I’ll turn it over here. First, this is probably the gold rush. I hit it. Once it’s turned this way, all you have to do is snap it off. And, if you raise this whisker, it’s delicious, but I’ll discard it this time. And this one is white. Wow, it’s beautiful. Yes. Ready, go , last is Yamato Rouge. Wow, this is great. Ready, go. Then, we’ll remove the flesh by turning the corn over, so cut it into a size that’s easy to turn over , and then we’ll cut this part for the paste. When I say cut, I mean just turn the corn over as before and line them up. I think it will look nice if you line up about four rows of corn here. That’s the end of the corn preparation, and I’ll talk about this later. Now we’ll make it into a paste . First, the pure white. This is 160g, and it won’t turn, so we’ll add the bonito kelp mixture here. 100cc of this. Now turn this over. Now we’ll use the same amount for the red and yellow. The red Yamato Rouge doesn’t turn very well. I added another 100cc. Now, from here we’ll add the grated syrup. So, what I’m going to add to this soup is a corn paste made from kelp and bonito, white miso , salt, soy sauce, and mirin. The amounts are 300g, 60g, 10g, and a suitable amount. I’ll tell you more about the amounts later. It’s good. First, let’s mix it once. Yes, we’re going to change the amount at this stage. 90g of corn paste for 300ml of dashi . I’ll go with this. Then, 10g of white miso. Then, while checking the taste, add 20g of light oil mirin and 5g of salt. Then, the sweetness of the corn itself was a little modest, so I added a pinch of sugar here, no, two pinches. Okay. It’s really good. First of all, please add a little more sugar depending on the sweetness of the corn you use that day. Now, put this on the fire . This time we will use this Toromizuyoshi . Dissolve it thoroughly, and if you don’t have it, use water-dissolved potato starch. Now, it’s gradually boiling, so here we’ll add some kuzu, kuzu, um, it doesn’t have a strong thickening ability, so it’s completely fine to add it directly to the boiling point. It won’t be a problem . Water-based chestnut powder thickens quite a bit, so I think it’s safe to turn off the heat once . So, this time, well, as the one is not yet complete, I’m planning to make this into a purinage that will be eaten cold, so it’s not that thick, but a little thick, and when it cools down, it will become clayey. Well, this is okay . Sorry everyone. I measured it again carefully and it was a little off. So , 500g of the mixture, 180g of corn paste, 10g of white miso, 20g of light oil , 20g of mirin, and 5g of salt. Then, add sugar according to your taste . I’m very sorry. Yes, with this, the three types of purinage are complete. I thought that when I was doing the reverse, but the rouge didn’t turn out rouge color after all . But this is beautiful in its own way. I thought that when I was making it like a purinage of burdock, and of course there is a difference, but the amount of sugar I added to each was 2 pinches of Gold Rush, 0 Pure White, and 4 Yamato Rouge. So in terms of sweetness , this Pure White was the sweetest. It was really delicious. At the paste stage, it was so smooth that I licked it a little and it was so delicious. I think I’ll probably buy it again if I see it again. So, leave this in this state for now. So, this is the last one. I’m almost done. The corn that I lined up with the gray flesh earlier. I’m going to use this to make corn. So, first, put the flesh in a mortar. Put about two pinches of salt here. This is also a seasoning, but it’s salt to make this paste elastic. So, it’s a little coarse, but it’s roughly chewy, so here it is, here it is . If I’m being extravagant, I’ll give it a try, but it’s expensive. So, this time I peeled the skin and put about 100g for about 500g of fish paste this time. I like it because it’s grated and grated unlike grated radish. So, I’ll put this here. So, I hit this with a mortar again . I just cracked the egg and it was twins. Oh, but it broke. So here is the amount of one egg white. This egg white is the binder. When eggs solidify from that liquid, they solidify into a solid mass, right? At that time, they hold the meat together and solidify like this, so when you add it to something like a hamburger steak, it gives it a solid shape . Then mix this in as well, and you have the base ready. If it’s a bit heavy at this stage, you can dilute it with sake or dashi. This time I have some dashi left over, so I’ll add a little bit. If you add too much, it will become really sluggish, so be careful not to add too much. Okay. Is this okay? Then, I want to add everything else raw, so I’ll taste it and adjust the saltiness with salt. Of course, there’s salt in the rinsing, so you don’t need to do it so vigorously. By the way, I didn’t use egg yolk or thin soy sauce this time because I wanted it to be whiter . So, the amount for this time is 500g of black porgy fillets, 100g of mountain yam , one large egg white, 80cc of dashi, and 5 pinches of salt. Then, without breaking the arrangement , put it in. I recommend gently wetting the ladle once at this point so that it will come off easily like this. Now, after smoothing the surface, tap it a little and let’s steam this. Now, put in the aluminum protector to prevent water droplets from getting in. This second layer is the leftover one. And, since the insects are a decent size in terms of time, I’ll cook them a little longer for 20 minutes, and they seem to be cooked through. So, this one should probably be fine too. Wait a sec. It’s hot. I think I’ll put in just the edge now. Um, so it’s easier to remove. Ah, the corn smells amazing. Wow, it’s hiding inside . So, I don’t want this to change color and become dry if I touch it outside, so I’ll wrap it in plastic wrap and let it cool a little until it’s warm. And this is my dinner . It’s really delicious when you eat it with wasabi soy sauce. All right. Okay, so this is the finished corn paste. All that’s left is to add this, and grow big. Okay , done. Now onto the main miso this time. This one is also finished in black. All that’s left is to arrange this on a plate of your choice . And so, okay. This miso stew set is complete. Now, let’s move on to the tasting part, and it’s completed without a hitch. This time, I ‘ve prepared rice here because I knew it would go well with rice. And I didn’t bring much this time . It’s about super, so I’ll have a little this time. Okay. Okay. Well, let’s eat. Ah, it’s delicious. A store staple. Mouth watering. Okay. It’s good, isn’t it? Okay. It went well even though it broke. No, it’s delicious. The moment you bite into the corn, the aroma of the corn wafts out, but as you continue to taste it, the aroma of the grilled fish, or rather the cooked fish, gradually comes through, and the gradation of the aroma is really interesting. It completely destroys the balance of the whole thing , but I think it would be delicious if you quickly roasted the corn over a burner to make it fragrant . In that case, I feel like it would be a good snack on its own . And this time, Shinjo turned out pretty well. The bottom touch is very smooth. Last time I made it, it turned out sluggish, but this time it turned out well . And the purée. Ah, this is delicious. How should I put it, when it was warm, the aroma of the corn wafted out of my nose a little more, but as it cooled down , the aroma subsided, and the white miso became more prominent. This time, I made about 700cc in total , and out of the three types, I only put 10g of white miso in each. It’s really a great job even though it’s less than a tablespoon. I mean, it’s the white miso that determines the overall impression . So, in appearance, it looks calm like that vichyssoise, but it’s super delicious when you put it all together. Oh, and it goes surprisingly well with cellfeel. I think I could put more herbs in. Yes. It was very delicious. Well, I still have a lot. Yes. Gold Rush is sold out. So, how about beef tendon right away? First of all, I want to have a bowl as it is . It’s crazy that no matter where you grab it, you get beef tendon of this size. Now, the most jiggly part here. The best. Oh, wow. Seriously good. As for the tendon, it’s so soft and jiggly that you don’t need teeth or a forehead joint. Naturally, it goes really well with the beef. It’s like a real alcohol thief. Oh, the beef is so good. If it was all soft and mushy like this beef tendon, it would be too heavy, but thanks to the beef, it has a meaty feel to it. The oiliness is slightly diluted. The texture of this guts is similar to this konnyaku. This is raw yam. Yes. Super delicious. The name is unique, it has a slightly spongy, crunchy texture. This is super delicious, and this is regular konnyaku. Yes. The texture changes completely once you bake it. Raw yam is not as good as konnyaku, but the texture is more meaty and it feels like the main character. I won’t eat anything until this is finished. That’s it. Next is Yamato Rouge Pure White . Cure White wins. Well, it’s not a win or lose, but it has a strong sweetness and a nice fragrance. Pure White. As for the rouge , I don’t know. It’s a bit refreshing, not a very strong fragrance, not a very strong sweetness, it’s refreshing somehow. And it came out at just the right time. This is noodle ring. It’s not so much the tendons, but the beef skirt steak, that part of the king cornea. That thin thing that wraps those things. It’s more like tendons . This is delicious. If you cook this for a long time, it becomes really soft and gooey , but this time I only cooked it for 50 minutes, so I think the texture should still be there. Yes. It’s super delicious. I cut it into big pieces this time, so it’s a little hard to eat, but it’s chewy and chewy. The best. This goes well with alcohol. Well, let’s have rice from here. By the way, this is the biggest one this time. It goes well with stupid rice. I don’t know. It goes better with rice than grilled meat. It’s the best. I can’t stand this. I can’t stop eating rice. I went to Aichi Prefecture just the other day, and everyone I passed was slurping, but it ‘s still quite expensive. They use a lot of sugar, too. So, this seasoning goes well with rice , right? I wonder what’s going on. I’m sure I’ll gain weight quickly if I live in Nagoya . Well, let’s make it a bowl from now on. No, it’s amazing. My iron watch is going up. It’s the best. Yes. So there’s only one bowl left. I thought the previous lump was the biggest one, but it was this one. So, this time, this broth. I’m going to save this . I’m going to use this broth in the next video, so I’ll save it carefully . So, I’m done with the miso. Okay. So, the final sprint. It stinks. No, it was delicious. It was so good that I’m not kidding. As expected, this miso stew itself doesn’t use soy sauce, so it looks very thick and rich, but it’s not that salty. Well, that’s why, well, this time , it was a little less, but I’ll eat it all up. In terms of the recipe, there is a very time-consuming process of removing the pork bones, which takes 10 hours, but it’s very delicious. If there are people out there who are thinking about trying to make pork bone soup, I recommend this. See you in the next video . Bye-bye.

本日も動画をご視聴いただきありがとうございます！
先日、私用で愛知県に行っていたんですが
その時いただいた味噌煮込みがべらぼうに美味しかったので谷崎流で作ってみました(・ω・)
豚骨スープをとる時間を考慮すればだいたい15〜20時間ほどで作れるのでご機会がありましたら是非✌️😊

優しくもコク深くてお味噌の香りムンムンでした🤗

↓本日の詳しいレシピはコチラ↓

◯味噌煮込みの合わせ調味液

・豚骨スープ：1kg
・赤味噌（赤だし）：１kg
・日本酒：500g
・やんばる糖：500g

★OP音源★
↓beco様↓
• 【Music】東海道をゆく – 騒音のない世界

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