"Kote-chan" is a recipe for reproducing the simmered izakaya!
Just simmer plenty of vegetables and Kote-chan. Ginger and hawk's claws are spicy, making it an exquisite motsuni that makes sake go on ♪
Material ( For 2-3 people )
Kote-chan 1 bag
Japanese white radish 1/4
Carrots 1/2
Leek 1/2
Konjac 1/2 pack
Shimeji mushroom Appropriate amount
Ginger (tube is OK) Appropriate amount
Garlic (tube is OK) Appropriate amount
Eagle talon Appropriate amount
Liquor 30cc
miso 30g (1.06oz)
soy sauce 1/2 tbsp
Sesame oil Appropriate amount
"Kotecchan" is a recipe for reproducing the simmered izakaya

I think that there are more opportunities to drink alcohol at home before going out. But don't you miss the snacks at the izakaya? For example, beef motsuni ... That taste is hard to come by at home.

So, this time, I tried to reproduce the simmered izakaya using the familiar "Kote-chan", which is a processed beef offal product, and it was shockingly delicious, so I would like to introduce it!

Reproduce the simmered izakaya with "Kotecchan"

● Materials

Click here for what to prepare. I refer to the official website of Kote-chan. * For 2 to 3 people

1 bag of radish 1/4 radish 1/2 carrot 1/2 long green onion 1/2 pack konjac 1/2 pack Shimeji Appropriate amount ginger (tube is OK) Appropriate amount garlic (tube is OK) Appropriate amount Hawk's claw Appropriate amount Sake 30cc
Miso 30g (1.06oz)
1/2 tablespoon of salty sauce
Appropriate amount of sesame oil

● How to make

Cut the radish and carrot into small pieces (or half-moon cut), and cut the konjac into small pieces.

"Kotecchan" is a recipe for reproducing the simmered izakaya

Remove the shimeji mushrooms and divide them into small bunches, and for the green onions, leave the blue part completely (used when boiling) and cut the white part into small pieces.

"Kotecchan" is a recipe for reproducing the simmered izakaya

Slice ginger and garlic. If it is troublesome, you can use a tube.

Add sesame oil to a pan and fry radish, carrots, konjac, and shimeji mushrooms. When the radish is clear, add 700cc of water (not included in the amount) and 30cc of sake, add ginger, garlic, hawk's claws, and the blue part of the green onion and simmer.

"Kotecchan" is a recipe for reproducing the simmered izakaya

"Kote-chan" is a recipe for reproducing the simmered izakaya

After boiling, add Kote-chan to the pot and simmer for about 10 minutes.

"Kotecchan" is a recipe for reproducing the simmered izakaya
This child

"Kotecchan" is a recipe for reproducing the simmered izakaya
Input

Take out the green onions and add miso and soy sauce to adjust the taste. Serve in a bowl and put the green onions (white part) on it. Sprinkle with shichimi pepper if you like and enjoy!

"Kotecchan" is a recipe for reproducing the simmered izakaya

"Kotecchan" is a recipe for reproducing the simmered izakaya

● What is the taste?

Umm! This is delicious enough to make you laugh ...! The rich, sweet and spicy sauce that exudes from the plump Kote-chan blends with the dashi stock and miso from the vegetables, making it insanely delicious. It's a little sweet, but it's completely motsuni. The pungent aroma of ginger and the bitterness of crispy green onions go well together. I want to drink shochu.

"Kotecchan" is a recipe for reproducing the simmered izakaya

"Kotecchan" is a recipe for reproducing the simmered izakaya

Boiled motsuni with Kote-chan, which is perfect as a companion for drinking at home. If you want to recreate the izakaya menu at home, give it a try! Drinking is surely delicious.