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Stewed motsuni | Kenmasu Cooking's recipe transcription

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Ingredients

  • Pork offal : 400g
  • Konjac : 1 sheet
  • Ginger : 2 sheets
  • water : 700cc
  • miso : 80g
  • Liquor : 2 tablespoons
  • sweet sake : 2 tablespoons
  • Soy sauce : 2 tablespoons
  • sugar : 2 tablespoons

Time required

40minutes

Procedure

  1. 1) Get ready 00:51

    Boil the offal and wash it with water.
    Cut the konjak into bite-sized pieces with a spoon, boil and wash with water.
    Shred ginger.

  2. 2) Season 02:43

    Put water in a pot, add konjac, offal, ginger, add miso, sake, mirin, soy sauce, sugar,
    Remove the lye and simmer over low heat for about 30 minutes.

  3. 3) Stew the ingredients 06:44

    To soften the offal, simmer for another 10 minutes, sprinkle the chopped green onions, and you're done!

Point

Offal is easy to smell, so heat it well and wash it with water to remove the smell.
It is recommended to break the konjac with a spoon rather than cutting it with a kitchen knife because the taste will be more easily absorbed. Boil it well, wash it with water, and remove the lye.
If the miso is not soup stock, add a soup stock.

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