Original: English

Motsuni (Simmered Offal)

This recipe yields exquisite motsuni with the tenderness of restaurant-style dishes and none of the gamey odor. Packed with garlic and prepared with meticulous care, you can enjoy a deep, flavorful broth that has deeply infused the ingredients. Perfect for cold weather, this dish pairs wonderfully with both rice and drinks.

📖Cooking Basics

miso（ramen）

Steps

In a large pot, add pork offal (600g) and konjac jelly (350g). Tear the konjac jelly by hand as you add it. Add plenty of water and bring to a boil over medium heat, then parboil for 5 minutes. [The Key Tip!] Boiling from cold water allows the offal's odor to transfer to the water, resulting in a significantly more delicious dish. Tearing the konjac jelly creates a rough surface, making it easier for the flavors to adhere.
🕒 00:27
Drain the parboiled offal and konjac jelly in a colander, then rinse under running water to thoroughly remove any remaining odor. [The Key Tip!] When draining the parboiling water, run water simultaneously to avoid damaging your pipes.
🕒 05:10
Trim the roots from 4 cloves of garlic (32g) and place them in a measuring cup filled with water. [The Key Tip!] Soaking them in water briefly makes the skins easier to peel off smoothly.
🕒 02:20
Cut the daikon radish (with skin) (300g) in half lengthwise, then slice into 2cm thick pieces. Cut larger pieces into wedge shapes. [The Key Tip!] The lower part of the daikon is recommended for simmered dishes. Leaving the skin on makes little difference to the final result. Slicing into about 2cm thickness prevents the pieces from breaking apart during simmering.
🕒 03:02
Peel the garlic that was soaking in water and grate all of it. [The Key Tip!] Using plenty of garlic neutralizes the odor of the offal and adds a great accent.
🕒 04:19
Return the rinsed offal and konjac jelly to the pot. Add the sliced daikon radish and grated garlic.
🕒 05:32
Add 2L of water, 100ml of cooking sake, 50ml of mirin, 2 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of sesame oil, 8g of kombu, and the green parts of 1 leek stalk, torn into pieces. [The Key Tip!] Tearing the leek and adding it helps release its components, effectively reducing odor.
🕒 05:42
Heat the pot over medium heat. While it takes time for the liquid to boil, finely chop the green onions (to taste), wrap them, and refrigerate. [The Key Tip!] Due to the long simmering time, plenty of liquid (2L of water) is necessary to prevent sticking and further reduce odor.
🕒 06:17
Once the liquid is warm, dissolve 3-4 tbsp of miso paste. [The Key Tip!] Don't worry about skimming the scum. The scum has already been removed during parboiling, and any remaining residue contributes to the flavor. The kombu can remain in the pot.
🕒 07:10
When the liquid starts to vigorously boil, cover the pot and simmer over medium heat for 1 hour. [The Key Tip!] Simmering at a slightly higher heat helps break down the offal's fibers, making it tender. Simmering for at least 1 hour will achieve the ideal tenderness for the offal.
🕒 07:28
After simmering for 1 hour, turn off the heat and let it rest for 2-3 hours to allow the flavors to meld. If you're short on time, 30 minutes to 1 hour will suffice. [The Key Tip!] As the ingredients cool, the flavors deeply penetrate and become more delicious. If the liquid has reduced, add water until the ingredients are just covered.
🕒 08:41
Reheat the cooled motsuni and bring it to a rapid boil until the liquid is slightly concentrated to your liking. [The Key Tip!] Concentrating the liquid sharpens the flavors, resulting in an incredibly delicious dish.
🕒 09:15
Serve in bowls and garnish with the finely chopped green onions from the refrigerator. Enjoy!
🕒 09:51