Motsu nikomi (もつ煮込み) | japanese food | Hungry World Food Recipe

 Motsu nikomi (もつ煮込み) is a comforting, hearty Japanese dish made with simmered beef or pork offal (typically intestines) in a miso-based or soy sauce-based broth. It’s commonly served in izakayas (Japanese pubs) and is especially popular as a winter comfort food. Here’s a bit more about the dish and how it's prepared:

Ingredients:

• Motsu (offal): Usually beef or pork intestines, but other organ meats like heart or liver can be added.
• Broth: The base is typically made with miso, soy sauce, sake, mirin, and dashi stock for a rich, umami-filled flavor.
• Vegetables: Common additions include daikon radish, carrots, green onions, and konnyaku (a jelly-like food made from konjac yam).
• Seasoning: Garlic, ginger, and sometimes red chili pepper or shichimi togarashi (Japanese seven-spice) for a bit of heat.

Preparation:

1. Preparation of Offal: The offal is usually parboiled first to remove any strong flavors, then rinsed well.
2. Simmering: The parboiled offal is added to a pot with the broth and allowed to simmer slowly to absorb the flavors fully.
3. Adding Vegetables: The vegetables are added during simmering, cooking together until tender.
4. Finishing: Some people top it with chopped green onions or a sprinkle of shichimi togarashi just before serving.

Serving:

Motsu nikomi is best served piping hot, often with a side of rice or as an accompaniment to sake or beer. Its savory and slightly sweet flavor, along with the soft, tender texture of the offal and vegetables, make it a deeply satisfying dish.

Here’s a recipe for Motsu Nikomi that serves about 4 people:

Ingredients

• 400g beef or pork intestines (cleaned and cut into bite-sized pieces)
• 2 tbsp sake
• 1 tbsp salt (for parboiling)
• 1 medium daikon radish (peeled and sliced into 1cm rounds, then halved)
• 1 large carrot (peeled and sliced into rounds or chunks)
• 100g konnyaku (cut into bite-sized pieces, optional)
• 3 green onions (cut into 5cm pieces, with the white and green parts separated)

For the Broth

• 4 cups dashi stock (or water with dashi powder, for umami flavor)
• 2 tbsp miso paste (white or red miso, according to taste)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1-2 cloves garlic (minced)
• 1 small piece of ginger (sliced thin)
• Shichimi togarashi (Japanese seven-spice) for garnish

Instructions

Step 1: Prepare the Offal

1. Bring a pot of water to a boil. Add the sake and salt.
2. Add the intestines and boil for 5-10 minutes to remove impurities. Drain and rinse under cold water to remove any strong smells or residue.

Step 2: Make the Broth and Start Simmering

1. In a large pot, combine the dashi stock, soy sauce, sake, mirin, garlic, and ginger.
2. Bring the mixture to a simmer, then add the parboiled intestines.
3. Allow it to simmer on low for 30 minutes to let the flavors meld and the intestines soften.

Step 3: Add Vegetables

1. Add the daikon, carrot, and konnyaku to the pot. Continue to simmer for another 20-30 minutes until the vegetables are tender.
2. Stir in the miso paste, dissolving it in the broth.

Step 4: Final Simmer

1. Simmer for another 10-15 minutes after adding the miso, adjusting the seasoning with more soy sauce or salt if needed.

Step 5: Garnish and Serve

1. Ladle the motsu nikomi into bowls and top with chopped green onions (the green parts).
2. Sprinkle shichimi togarashi over the top for a bit of heat and extra flavor.

Tips

• Cleaning the Offal: If the offal has a strong odor, you can soak it in a mixture of water and vinegar for a few hours before rinsing and parboiling.
• Cooking Time: For a softer texture, simmer the offal for longer (up to 1-2 hours).
  
  

It’s a perfect choice if you’re looking for something warm, filling, and full of traditional Japanese flavors!