こま井亭のすき焼きが、割り下を使わないのには、理由があります。こま井亭の牛すき焼きは、牛肉とお肉から滲み出たエキスを吸い取った野菜や他の具材（豆腐、こんにゃく、麩）の味を楽しむシンプルな料理だからです。具材と相性の良い甘辛い味は、時代の過程で砂糖からザラメへと甘味料の形に変化はあるものの、醤油との組み合わせのみの調理方法は、創業開始より変わりません。
50年以上もすき焼きを作り続けてきた女将の味を、皆様にご紹介させていただきたいと思います。
#すき焼き#Sukiyaki#Ōmi beef#鴨川#京風すき焼き

There is a reason why Komai-tei's Sukiyaki does not use Warishita. This is because beef is a simple dish in which you can savour the aroma of the lean meat, the sweetness of the fat with its low melting point, and the vegetables, tofu, konnyaku and fu that soak up all the extract. Although the sweetener has changed over the years, from sugar to coarse sugar, the method of cooking has remained the same since the beginning of the company, only in combination with soy sauce.
We would like to introduce you to the taste of our proprietress who has been making Sukiyaki for over 50 years.
#Sukiyaki#Ōmi beef#kyoto#Kiyamachi