Motsu Nikomi: Miso Offal Stew
もつ煮込み
Prepared pork intestines simmer with daikon, konnyaku, ginger, and miso.
Servings and Time
Serves 4 as a shared small plate. 20 minutes prep; 75-105 minutes cooking. Times are approximate; use the doneness checks below.
Ingredients
- 400 g commercially cleaned, parboiled pork intestines (motsu), for further cooking
- 250 g daikon, cut into chunks
- 1 carrot, cut into chunks
- 150 g konnyaku, torn into pieces
- 4 ginger slices
- 800 ml water, plus more as needed
- 3 tablespoons miso
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Sliced green onion and shichimi, to serve
Tools Used
Stock pot, saucepan, ladle, knife, cutting board, and food thermometer.
Steps
- Follow the motsu package instructions for any additional preparation. Blanch in fresh boiling water for 5 minutes and drain; this does not replace the full cooking step.
- Boil konnyaku in separate water for 3 minutes and drain.
- Put motsu, ginger, water, and sake in a pot. Simmer for 30 minutes, skimming the surface.
- Add daikon, carrot, konnyaku, soy sauce, and sugar. Simmer for 30-60 minutes until everything is tender, topping up water as necessary. Ensure the offal is fully cooked; follow supplier guidance and heat its center to 75 C for at least 1 minute.
- Dissolve miso in some hot broth, return it to the pot, and simmer gently for 10 minutes. Finish with green onion.
Serving Notes
This home version starts with commercially prepared motsu rather than untreated raw intestines. Serve in small bowls with shichimi.
Nutrition Note
This hearty stew benefits from vegetable sides and moderate portions.