MUJI's "Beef streaks and konnyaku nobokkake on rice"
Food goes on!

Just warm it up and put it on rice. I tried MUJI's "Beef tendon and konjac bokke on rice".

A product made by stewing beef tendon and konjac in a sweet and spicy manner and adding ginger to it. It seems that it is made as a model of home-cooked food in downtown Kobe. No chemical seasonings, artificial colors or fragrances are used. The price is 350 yen (tax included).

MUJI's "Beef streaks and konnyaku nobokkake on rice"
1 serving

It is excellent that you can eat it just by warming it in boiling water for 4 to 5 minutes or in a microwave oven (500W) for about 2 minutes. Please put it on the hot rice.

MUJI's "Beef streaks and konnyaku nobokkake on rice"
Contents is like this

MUJI's "Beef streaks and konnyaku nobokkake on rice"
Over rice

A soft beef tendon that crumbles when chewed. In addition to meat, beef tallow, beef extract, and beef bone extract are also included, and the deep richness and umami are well integrated. What remains in my mouth is the spicy spice. The refreshing scent of ginger is behind.

MUJI's "Beef streaks and konnyaku nobokkake on rice"
Ginger is listening

It is best that the slightly thick juice permeates the whole. The sweet and spicy seasoning is terrifyingly in the rice. It's just a model of home-cooked food, so it's a relief that you can find at a grandma's house.

MUJI's "Beef streaks and konnyaku nobokkake on rice"
The taste-stained konjac is also delicious

"Beef tendon and konjac sujikon" that makes the table gorgeous even though it is easy to cook. It's perfect for lunch you want to eat quickly or for dinner on the day you get tired.