Meat tofu

Japanese food

Meat side dishes

Be sure to include the "boil and cool" process. The flavor is completely different.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Cooking time: 40 minutes

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How to make it

Slice the onions at right angles to the fibers. Heat salad oil in a frying pan and fry the beef. Once the beef is lightly cooked, add the onions and stir-fry again.

Once the onions are soft, add the bonito soup stock. Once it boils, remove the scum and add [A].

Mix the whole thing and then remove it with aluminum foil, cover and simmer. After simmering for about 10 minutes, remove the dropper, remove from the heat, and let it cool. After cooling for about 5 minutes, turn it over again, cover and simmer. Repeat this boiling and cooling process two more times.