どて煮（豚白モツのどて煮）｜料理人設楽の料理道場さんのレシピ書き起こし

Boil plenty of water in a pot.
Cut the pork giblets into bite-sized pieces.
Cut the konnyaku in half lengthwise, then cut it horizontally into 5-6mm wide pieces and place them in a pot of boiling water.
Peel the garlic and roughly chop.
When the pot of konjac comes to a boil, remove the konnyaku from the hot water and set aside.
Add pork giblets to the same pot and boil.
When it comes to a boil, drain it into a colander and expose it to water.
Change the water several times to remove the odor.
Cut the green onions into small pieces and use as a garnish.

調味料を計量して準備する。

Put sesame oil (not listed in ingredients) in a pot, heat, add pork giblets and garlic, and stir-fry.
When it's lightly browned, add the konjac and stir to evaporate the moisture so it doesn't burn.
Add water.
Once it boils, reduce the heat and simmer for about 15 minutes.
When the broth is reduced to about 2/3, add sugar, mirin, and soy sauce and bring to a simmer.
When the broth is reduced to half, add half of the miso.
When the ingredients are thickened until you can see the tops of the ingredients in the broth, add the remaining miso.
Once the miso has melted, turn off the heat and leave it aside until it cools down.

火をつけて再加熱する。
焦げないように混ぜながら煮詰める。
煮汁がなくなってとろみがつくまで煮詰めたら、ごま油を加える。
ごま油の香りが立ってきたら火を止める。

器に盛り付け、仕上げ用の長ねぎ、一味唐辛子を振りかけて完成。