Izakaya Classic: Simmered Offal

Name: Izakaya Classic: Simmered Offal
Yield: 10 servings
Cuisine: American
Ingredients: 500 grams Beef offal; 1 Konnyaku; 1 block Firm tofu; 1/4 Daikon radish, carrots, burdock root; 2 leeks' worth Green portion of Japanese leeks; 2 slice Sliced ginger; 1000 ml Water; 4 tbsp Miso; 2 tbsp each Sake, soy sauce, mirin; 1 tbsp Sugar; 2 clove worth Minced garlic; 1 clove's worth Finely chopped ginger; 1 tbsp Sesame oil

cookpad.japan @cookpad_jp

I tried replicating a delicious dish from an izakaya in Ueno!

It's delicious when freshly made, but if you let it sit overnight, the flavor is even better! Recipe by Cooking S Papa

I tried replicating a delicious dish from an izakaya in Ueno!

It's delicious when freshly made, but if you let it sit overnight, the flavor is even better! Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I tried replicating a delicious dish from an izakaya in Ueno!

It's delicious when freshly made, but if you let it sit overnight, the flavor is even better! Recipe by Cooking S Papa

I tried replicating a delicious dish from an izakaya in Ueno!

It's delicious when freshly made, but if you let it sit overnight, the flavor is even better! Recipe by Cooking S Papa

Saved

Ingredients

10 servings

500 gramsBeef offal
1Konnyaku
1 blockFirm tofu
1/4Daikon radish, carrots, burdock root
2leeks' worth Green portion of Japanese leeks
2 sliceSliced ginger
Soup
1000 mlWater
4 tbspMiso
2 tbspeach Sake, soy sauce, mirin
1 tbspSugar
2 cloveworth Minced garlic
1clove's worth Finely chopped ginger
1 tbspSesame oil

Saved

Steps

1

Cut the burdock root into long thin shavings and soak in vinegar water. Cut the daikon radish and carrot into thick quarters.
2

Cut the konnyaku into easy-to-eat pieces and boil for 3 minutes to remove the smell. Cut the tofu into easy-to-eat pieces.
3

Boil the beef offal with the green parts of the Japanese leeks and sliced ginger. Boil for 10 minutes while removing the scum.
4

After boiling for 10 minutes, lightly rinse in ice water. Be careful not to let the fat fall off (if you don't like the fat, feel free to remove it).
5

Combine the offal, carrots, daikon radish, and burdock root in a pot and simmer. When the vegetables have softened, add the soup and the tofu.
6

Simmer until the soup has reduced to 2/3 its original volume, check the taste, and adjust as necessary. If you let it cool before eating, the flavor will seep in and it's even more delicious.
7

Garnish with leeks, shichimi, and chili pepper to taste and enjoy!
8

Enjoy while hot!