Recipe for reproducing izakaya-style stew with "kotecchan"!

Simmer a lot of vegetables and chicken in a pot of simmering sauce. The spicy ginger and hawk's claw make for an excellent stew that is sure to be a hit with alcohol.

Material ( Serves 2 to 3 )
young man (who has recently undergone his manhood ceremony)	1 bag
root	1/4 of a stick
Asian ginseng (Panax ginseng)	1/2 a stick
shallot	1/2 a stick
solidified jelly made from the rhizome of devil's tongue (konnyaku)	1/2 pack
Lyophyllum shimeji (species of edible mushroom)	proper quantity
Ginger (tube is OK)	proper quantity
Garlic (a tube of garlic is OK)	proper quantity
Gamblea innovans (species of deciduous tree)	proper quantity
sake	30cc
miso	30g (1.06oz)
soy sauce	1/2 tablespoon
sesame oil	proper quantity

We are all probably having less time to go out and more opportunities to have drinks at home. But don't you still miss snacks from izakaya (Japanese style pubs)? For example, beef stew.... It's hard to get that taste at home, isn't it?

So, this time, we tried to reproduce the taste of stewed beef entrails using "Kotecchan," a well-known processed beef entrails product, and it was shockingly tasty!

Recipe

for recreating izakaya-style simmered beef entrails with "Kotecchan"

● Ingredients

: 1. The recipe is based on Kotecchan's official website. For 2-3 servings

1 bag of kotechan
1/4 radish
1/2 carrot
1/2 leek
1/2 pack konnyaku
shimeji mushrooms as needed
ginger (or tube) as needed
garlic (or tube) as needed
hawk claws as needed
sake 30cc
miso 30g (1.06oz)
1/2 tablespoon soy sauce
sesame oil as needed

● Directions

Tear konnyaku into small pieces.

Cut the white part of the green part of the leek into small pieces, leaving the green part whole (to be used when stewing).

Slice ginger and garlic. If it is too much trouble, you can use a tube.

Saute daikon radish, carrot, konnyaku, and shimeji mushrooms in sesame oil in a pan. When daikon becomes transparent, add 700 cc of water (not included in the quantity) and 30 cc of sake, then add ginger, garlic, hawk's claw, and green part of green onion and bring to a boil.

After a moment of simmering, add kokoteki to the pot and let it simmer for 10 minutes.

This child.

putting in (personnel, etc.)

Remove the green onions and add miso and soy sauce to taste. Serve in a bowl and top with the green onion (the white part). Sprinkle with shichimi (seven spice) to taste and enjoy!

How does it taste?

Yum! This is so good you'll laugh! The flavor of the sweet and spicy sauce that comes out of the plump and fluffy kottechan blends with the broth from the vegetables and the miso paste to create a delicious taste. The sauce is a little sweet, but it is completely simmered in miso. The stimulating aroma of ginger and the bitter taste of crunchy green onions also go well together. I want to drink shochu.

Tekotchan motsu-ni is a perfect accompaniment for drinking at home. If you ever want to recreate an izakaya menu at home, give it a try! It's sure to satisfy even the pickiest drinker.