Izakaya Classic: Simmered Offal

• 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

1. Cut the burdock root into long thin shavings and soak in vinegar water.
2. Cut the daikon radish and carrot into thick quarters.
3. Cut the konnyaku into easy-to-eat pieces and boil for 3 minutes to remove the smell.
4. Cut the tofu into easy-to-eat pieces.
5. Boil the beef offal with the green parts of the Japanese leeks and sliced ginger.
6. Boil for 10 minutes while removing the scum.
7. After boiling for 10 minutes, lightly rinse in ice water.
8. Be careful not to let the fat fall off (if you don't like the fat, feel free to remove it).
9. Combine the offal, carrots, daikon radish, and burdock root in a pot and simmer.
10. When the vegetables have softened, add the soup and the tofu.
11. Simmer until the soup has reduced to 2/3 its original volume, check the taste, and adjust as necessary.
12. If you let it cool before eating, the flavor will seep in and it's even more delicious.
13. Garnish with leeks, shichimi, and chili pepper to taste and enjoy!
14. Enjoy while hot!

tofu, carrots, worth green portion, ginger, water, soy sauce, sugar, clove worth, ginger, sesame oil

Taken from cookpad.com/us/recipes/154844-izakaya-classic-simmered-offal (may not work)