Meat tofu

Be sure to add the "boil and cool" step. It will make a huge difference in the flavor
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...

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 40 minutes

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How to make it

Slice the onion perpendicular to the grain. Heat salad oil in a frying pan and fry the beef. Once the beef is lightly cooked, add the onion and continue frying

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

Mix everything together, then cover with aluminum foil and simmer. After simmering for about 10 minutes, remove the lid, remove from the heat and let cool. After cooling for about 5 minutes, return to the heat, cover and simmer again. Repeat this simmering and cooling process two more times

For the third time, once the pot is on the stove, remove the lid, add [B], and stir gently to add aroma. Serve on a plate and top with white onions and shichimi pepper