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Motsuni｜Transcription of Kenmasu Cooking's recipe

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Cooking

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Ingredients

豚モツ : 1kg
大根 : 1本
ごぼう : 1本
にんじん : 2本
こんにゃく : 2枚
にんにく : 2個
生姜 : 1パック
水 : 2L
(A) Liquor : 250cc
(A) Mirin : 250cc
(A) Miso : 250g
(A) dashi stock : 2 tablespoons
味噌(追加分) : 50g

Time required

20minutes

Procedure

1) prepare the motu 01:10
Boil hot water (not listed) in a pan and parboil the pork offal.
Peel the daikon radish and carrot, and cut into 1 cm ginkgo nuts.
Cut the burdock diagonally into 1cm pieces.
Put the vegetables and 2L of water in a pot and put it on the fire.
2) prepare the motu 04:25
When the offal pot boils and the broth turns white and cloudy, drain the offal into a colander and wash lightly with water.
Add to the pot of 1 and simmer.
3) simmer the ingredients 04:48
Wash the konjac well with water, tear it into bite size pieces with a spoon and add to 2.
Cut the top and bottom of the garlic and heat in a 600W microwave for 1 minute.
After heating, peel off the skin and put it in the pot of 2.
Cut half of the ginger into strips, grate the other half, and add to 2.
Add (A) and simmer for 60 minutes.
4) finish 11:35
Add additional miso while tasting.
Completed in a bowl.

Point

・Be sure to pre-boil offal.
・If the burdock root is dirty, use the back of a knife to scrape it clean.
・Even konjac that does not require harshness should be washed with water.
・You can cut the konjac into pieces with a kitchen knife, but the taste will be better if you tear them apart.
・The longer you cook it, the softer it will be.
・Cooking time does not include simmering time.