とうめしへの足跡 #shorts

とうめしへの足跡 #shorts

Place the beef tendon in a strainer. Blanch it in hot water until the redness disappears. Discard the water. Return the tendon, add fresh water, and simmer for 2 hours. Simmer the onions and tomatoes together gently. Behold this radiance—the square pot. Take all the tofu you have, slice it in half thickness-wise, and arrange it in the pot. This time I used half firm tofu and half silken tofu. Ladle up the soup and pour it into the pot. You may strain it in if you like. Simmer it all day long. The beef tendon itself is not just to be discarded—enjoy it however you wish. This is the true pleasure of cooking. Add coarse sugar and soy sauce, then continue simmering. Ginger goes very well with this dish. It’s best to grate a generous amount. By the way, when making this kind of simmered dish, I never taste it during cooking—I judge by the color. Is it about ready now? Into the bowl—broth and ginger. Time to eat. I aimed for something right between oden and sukiyaki, and it turned out perfect. This is only a tasting, though. This is the real centerpiece. Green onions go perfectly with this dish. Serve rice in a bowl and place the tofu on top. Let’s make it extra soupy. Time to eat. Mm… this is just the best Try making Tōmeshi yourself!

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じっくりコトコト煮込んだ豆腐をご飯に乗せて掻き込む、それがとうめしだ。　今度の休みにでもじっくり煮込んでみたら良い。

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