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2 comments
Otakō is a pretty well-known oden place, and they are known for tōmeshi, a piece of extensively-simmered tofu served over rice with broth.
It’s also easily enjoyable at home, though is deceptive in its simplicity: simmering temp must be controlled carefully to stop the tofu breaking and a nice broth is pretty necessary (it comes from oden after all).
Do you have a recipe your willing to share?