The 21st [Geihinkaikan Tsumugi] x Snow-Aged Ginjo
June has arrived. Here in Nagaoka, we're experiencing rainy season weather.
Restrictions on going out are gradually being lifted, and we are following hygiene guidelines.
Restaurants and bars are gradually starting to reopen.
Now, let's move on to this month's "Tipsy OneDish".
I visited restaurants and bars in Niigata Prefecture.
This is a segment where we'll be offering snacks that pair well with Yoshinogawa sake.
This 21st edition will be held in Nagaoka City"Guest House Tsumugi ~Daimachi Saku~"To Mr.
Thanks for having me!
This restaurant, specializing in creative Japanese and Western cuisine, opened in April of this year. It temporarily closed due to the effects of the coronavirus, but reopened at the end of May.
The restaurant, housed in a renovated Western-style building that was once the residence of the Nagaoka feudal lord's chef, has a very charming atmosphere.
Built in 1936, this is a valuable building that miraculously survived the Nagaoka air raids during World War II.
The alcohol we'll be pairing this time is"Ginjo sake aged in snow"
This is a seasonal sake that is aged in tanks filled with snow during the winter and shipped out in early summer.
We asked Mr. Yamazaki, the representative, to prepare the food.
[Item 1]
"Beef tendon and tomato miso stew"
★Recipe (Serves 5)★
Beef tendons: 350g
Minced garlic: 10g
• Pure olive oil: 20g
Finely chopped onion, carrot, and celery: 50g each
Red wine: 200g
Mirin: 70g
• Tomato sauce: 170g
• Chopped tomatoes: 170g
Beef broth: 1L
Stew roux: Use 20% less than the amount written on the package.
★Process★
1. Cut the beef tendons into bite-sized pieces and boil them in water, then drain the water.
Add just enough water to cover the ingredients, bring to a boil, and simmer, adding more water as needed while removing any scum.
To retain some texture, cook for 1.5 hours; to soften the fibers completely, cook for 2.5 hours.
2. Put the minced garlic and pure olive oil in a pan and sauté slowly over low heat until golden brown.
3. Add the minced carrots, celery, and onions and sauté slowly.
Cook the onions until they become translucent and slightly softened.
4. Add the tomato sauce and chopped tomatoes, and simmer until the volume is reduced by half.
5. Add the red wine and mirin, and simmer until reduced by half, just as before.
6. Gradually add the boiled beef tendons and beef broth (add water if necessary), stirring constantly, bring to a boil, then turn off the heat.
7. Add the beef stew roux and mix well. Let it cool overnight.
8. Heat over low heat, then gradually add the well-mixed Hatcho miso, ketchup, and Worcestershire sauce until it reaches your desired taste.
The texture of beef tendonsTomato acidityand,The rich flavor of Hatcho misoThese three elements come together in perfect harmony to create an exquisite flavor.
There, a clean, crisp finish"Snow-aged Ginjo sake"Then, you pour it in while locking in the flavor.
This is the perfect combination!
Also on this day,
"Nakajima Ranch Beef Rump Steak"
They've already made it for me!
The perfectly grilled beef is complemented by the flavors of coarse-grained rock salt from Yoita and wasabi.
This is also well-suited for storage in the snow!
Beef tendon and tomato miso stew: One dish included in the 5000 yen course.
Nakajima Ranch Beef Rump Steak: One item included in the 3000 yen course (1990 yen if ordered separately)
Immerse yourself in the nostalgic atmosphere of the Taisho era while enjoying exquisite food and delicious drinks.
Please visit our store as well as your home!
The events of this event will be broadcast on NST's "Smile Stadium" on Saturday, June 13th at 6 PM!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!
——————-☆The shop we requested this time☆——————-
<Gate Guest House Buki ~Daimachi Saku~>
[Address] 2-10-13 Daimachi, Nagaoka City, Niigata Prefecture
[Telephone] 050-5258-7298
[Opening Hours] Monday to Sunday, public holidays, and the day before public holidays: 12:00 to 15:00 (Last order for food: 14:00, Last order for drinks: 14:00)
17:00 - 22:00 (Last order for food: 21:30, Last order for drinks: 21:30)
*Lunchtime is by reservation only (please make your reservation at least two days in advance of your visit).
<Regular holidays> Irregular holidays
<Facilities> Total seating capacity: 128 seats