Hi everyone, I am MASA. The receipt I want to share this time is a very delicious stewed dish
Its called Motsu Nikomi
Its Chinese name is FeiChangWeiZengZhu
So what does Motsu stand for?
Because we will use animal organs for this dish
In Japanese, we call animal organs "Nai Zou"
Its similar to Chinese "Nei Zang"
And another name is Zomotsu
In Chinese it's called "Zang Wu"
So we adopt the "motsu" at the end to call this type of dish.
So it becomes "Motsu Ni" (Ni means to boil)
Basically, this type of dish will
use animal organs, either from pigs, cows, or chickens. It common to see variety.
With some added vegetables
We will use Miso Paste for to enhance the its favor.
So the taste will be very strong and thick
And it's really good as a side dish for wine or with rice
So let's start!
(Radish 100g)
(Peel the skin thickly, because radish has a thick layer of fiber under the its skin)
(The skin can be used for making Kimchi, watch the video for how to make Kimchi)
(Slice)
(Carrot-30g)
(Slice)
（Blanched Konjac - 100g)
(Cut into bite pieces)
(Onion 1/4)
(Slice)
(Garlic 3-4 cloves)
(Smash)
(Ginger - 20g)
Slice
Prepare one spring onion stalk and trim off the root end.
Separate the white part of the spring onion from the green.
Slice the white part of the spring onion diagonally.
Cut the green part of the spring onion in half
Finely slice the green part of the spring onion.
Now, let cut the pork intestines.
They are usually called shiro (the color white in Japanese) probably because the color of the meat.
The intestines look white so we call them shiro.
In the Japanese BBQ restaurant, they have weird names for different part of the meat.
So, if you see the word, shiro, it means pork intestines.
Pork intestines - 300 g
This time, when I bought the intestines, they have already been blanched.
If the intestines you buy are raw, blanch the intestines and wash them thoroughly before use.
Cut the intestines into bite-size pieces.
It would be nice to add different organs into the dish
Water - 1L
Onion, white part of spring onion, garlic, ginger
Pork intestines
Medium high heat
Sake - 100cc
Cook until boils.
Scoop off the foam on the top of the broth.
Turn into small heat
Keep cooking for about 30 minutes
Check the softness of the meat.
You may add in other ingredients when the meat is soft enough.
Radish and Carrot
konjac noodle
Brown sugar - 3 spoons
The brown sugar will add deeper flavor to the dish
Soybean sauce - 2 spoons
miso paste - about 1 spoon
Put the paste into a small container
Add some soup into the container
Stir to dissolve the miso paste
Pour the dissolved miso paste into the pan
The flavor of the miso disappear easily so don't put too much miso at the beginning.
Let the ingredients absorb the flavor of miso when cooking.
Simmer for 15 minutes or until the vegetables turn soft.
Turn the heat off.
Miso paste - 1.5~2 spoons
Adjust the amount of miso paste according to the saltiness of the miso and the amount of soup
Tasting
You can adjust the amount of miso paste depending on your own personal preference.
When the stew comes to a boil, turn off the heat.
Garnish with spring onions
White sesame seeds
Ok! Now we have delicious motus ni.
It is all finished.
You can see
the steam... lovely...
Now let's dig in.
The meat is in perfect tenderness. You can easily bite through the meat.
Each bite brings you the flavor of the miso.
It has no gamey flavor and smells really good.
This dish goes well with beer. It also goes well with rice because of its a deep and savory flavor.
So, it is easy to make this dish.
The only thing you need is to allow enough time to simmer until the tenderness you prefer.
Then you can enjoy the delicious motsu ni.
Please give it a try. Thank you.