スープ（トマトすき焼きスープ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

Wash tomatoes and leeks.
Wash the thread konjac and drain the water.
Drain the water from the grilled tofu.

Wipe off the water from the tomato and remove the stem.
Make a cross cut in the buttocks.
Pierce the tomato with a fork, sear until the skin floats, and then submerge in cold water.
When the tomatoes have cooled, peel off the skin.
Cut the tomatoes into bite-sized pieces and put them in the pan.
Cut the thread konnyaku into easy-to-eat lengths and put it in the pot.
Cut the maitake mushrooms into bite-sized pieces.

Wipe off the water from the green onions and cut off the roots.
Separate the green and white parts of the spring onion.
Cut the white part into 8 equal parts.
Cut off the roots of the green parts and the tips of the dried leaves.
Cut the green part into 5 equal parts.
Cut the grilled tofu into bite-sized pieces.

Add (A) to the pan from step 2 and heat over high heat.
When it boils, reduce the heat to low and remove the scum.
Cover and simmer.

Add oil and beef ribs to a frying pan.
When lightly browned over high heat, remove to a tray.
Add oil and maitake mushrooms to a frying pan.
Bake until browned and add to the pan from step 2.
Add oil to a frying pan, and add the white part and green part of the spring onion.
Bake until browned and add to the pan from step 2.
Add a small amount of 3 to the frying pan.
Transfer the umami with a spatula and put it back in 3.

Add grilled tofu to 3 and simmer.
Add 4 beef ribs and simmer.
Fill the juicy vat with a little water and add to the pan.
Add green part of spring onion and simmer lightly.
Serve on a plate and complete with a hot spring egg.