Name: Authentic Pork Offal Stew (Motsuniki)
Cuisine: 和食
Ingredients: 600g pork offal (small and large intestines); 150g konjac; 170g daikon radish; 90g carrot; 90g onion; 15g ginger; 55g garlic; 165ml sake; 2000ml water; 1/3 tsp chicken bouillon powder; 1 tbsp soy sauce; 1 tbsp mirin; A pinch of red chili pepper; 1 tsp sanwonto sugar (or light brown sugar); 1/3 tsp salt; A pinch of paprika powder; 1 tsp oyster sauce; 1 tsp honey; 80g white miso; 40g red miso; 10g grated garlic; 6g sesame oil; Green onions, to taste; Vinegar, to taste

About "Authentic Pork Offal Stew (Motsuniki)"

Crafted by a chef who honed his skills in five countries, this authentic pork offal stew (motsuniki) fuses French culinary techniques with Japanese tradition. By blending aromatics into a smooth paste, the ingredients' rich flavors melt seamlessly into the broth, while adding white and red miso in two separate stages coaxes out a deep, complex aroma. Through meticulous prep and a 3-to-4-day curing process, this masterpiece achieves an incredibly rich depth of flavor and melt-in-your-mouth tender offal.

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Tips for Making "Authentic Pork Offal Stew (Motsuniki)"

Prep
- Tear the konjac with a pastry cutter or spoon instead of cutting it; the rough surfaces absorb flavor much better.
Prep
- Parboil the pork offal and konjac in water with vinegar, then rinse thoroughly to remove odors and excess fat.
Seasoning
- Blend the aromatics (onion, ginger, garlic, sake) into a paste before adding to infuse the broth with rich flavor and body.
Seasoning
- Add white miso at the start and red miso right before finishing to preserve the rich aroma of the red miso.
Simmering
- Simmer for 40 minutes to reduce the liquid by 20-30%, then cook for another 12 minutes to reach your desired tenderness.
Simmering
- If the liquid reduces too much, add water instead of dashi to prevent the stew from becoming overly salty.
Finishing
- Stir in grated garlic and sesame oil at the very end to add a punchy, appetizing aroma and rich depth.

Ingredients for "Authentic Pork Offal Stew (Motsuniki)"

24 items

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600gpork offal (small and large intestines)
150gkonjac
170gdaikon radish
90gcarrot
90gonion
15gginger
55ggarlic
165mlsake
2000mlwater
1/3tsp chicken bouillon powder
1tbsp soy sauce
1tbsp mirin
Apinch of red chili pepper
1tsp sanwonto sugar (or light brown sugar)
1/3tsp salt
Apinch of paprika powder
1tsp oyster sauce
1tsp honey
80gwhite miso
40gred miso
10ggrated garlic
6gsesame oil
Greenonions, to taste
Vinegar,to taste

How to Make "Authentic Pork Offal Stew (Motsuniki)"

1
Prepping the Konjac
Tear 150g of konjac into bite-sized pieces using a pastry cutter (cercle) or a spoon to create rough, uneven surfaces. Parboil in water with a splash of vinegar, then drain in a colander and rinse with water to remove any odor.
Tearing instead of cutting with a knife allows flavors to absorb better.Vinegar alone is enough to thoroughly remove the odor.
2
Prepping the Pork Offal
Parboil 600g of pork offal (small and large intestines) in a pot with water and a splash of vinegar for 2 to 3 minutes. Once boiled, drain in a colander and rinse thoroughly 1 to 2 times to wash away excess dirt and fat.
Rinsing thoroughly to wash away excess fat is crucial.Washing after parboiling determines the final flavor.
3
Preparing the Vegetables
Cut 170g of daikon radish and 90g of carrot into bite-sized pieces. Slice the green onions for garnish.
4
Making the Aromatic Paste
Place 90g of onion, 15g of ginger (julienned with the skin on to utilize the sweet layer just beneath the skin), 55g of garlic, and 165ml of sake into a blender. Blend for about 15 seconds, repeating twice, until it forms a smooth, thick paste.
Leaving the skin on the ginger enhances its natural sweetness.Blending into a paste allows the flavors to dissolve easily into the broth.
5
Simmering and Seasoning
In a pot, combine the parboiled offal, konjac, chopped daikon, carrot, aromatic paste, and 2000ml of water, then bring to a boil. Skim off any scum, then add 1/3 tsp chicken bouillon powder, 1 tbsp soy sauce, 1 tbsp mirin, a pinch of red chili pepper, 1 tsp sanwonto sugar, and 1/3 tsp salt.
Be sure to skim off the scum thoroughly.
6
Adding Depth and Umami
Add a pinch of paprika powder, 1 tsp oyster sauce, and 1 tsp honey, then stir well.
7
Adding Miso in Two Stages
Add 80g of white miso at the beginning of the simmering process. Add 40g of red miso just before finishing to preserve its rich, aromatic flavor.
Splitting the white and red miso creates a complex depth of flavor.
8
Initial Simmering
After adding the seasonings, simmer gently for about 40 minutes. The goal is to reduce the liquid by about 20% to 30%.
Simmer slowly over low to medium heat.
9
Checking and Adjusting Tenderness
After 40 minutes, check the tenderness of the offal. If you want it tenderer but the liquid has reduced too much, adjust by adding 100ml of water instead of dashi.
Using water instead of dashi prevents the dish from becoming too salty.A golden rule of Japanese simmering.
10
Final Simmering
Simmer for another 12 minutes until it reaches your desired tenderness.
11
Finishing Touches
Add 10g of grated garlic and 6g of sesame oil, then stir gently. The garlic adds thickness and punch, while the sesame oil contributes an appetizing aroma and rich sheen.
The final aromatic touch elevates the dish to perfection.
12
Plating
Ladle into a bowl and garnish generously with sliced green onions to serve.

Food Science

Why This Dish Tastes So Good

Combining the inosinate in pork offal with the glutamate in miso, soy sauce, and oyster sauce creates a powerful umami synergy. Additionally, the sweetness of mirin and honey, the heat of red chili, and the acidity of vinegar balance the five basic tastes, resulting in a rich yet clean, complex, and deeply satisfying flavor profile.

Umami SynergyBalancing the Five Tastes

Detailed Commentary on "Authentic Pork Offal Stew (Motsuniki)"

* Content organized by topics from the video.

A Global Chef's Passion for Pork Offal Stew

Chef Shigeru Kasajima has honed his skills in five countries, serving as an executive chef at 5-star hotels and working in Michelin-starred restaurants. After reaching the pinnacle of the global culinary scene, he returned to Japan to embark on an unexpected venture: opening a specialty shop for motsuniki (pork offal stew). While motsuniki is traditionally a staple at izakayas (Japanese pubs), Chef Kasajima wanted non-drinkers to enjoy this exquisite dish without hesitation, choosing to serve it in a casual 'teishoku' (set meal) diner style. On prep days, he catches the first train to his shop, starting the simmer at 6:00 AM in massive 40 to 50-liter pots. It takes 3 to 4 days of preparation before the dish is served to customers, pouring in the overwhelming technique and passion he cultivated through his French culinary background and global career to create an extraordinary bowl.

Meticulous Prep for Flavor-Packed Ingredients

The first step to an incredible motsuniki lies in meticulous preparation. First, tear 150g of konjac using a pastry cutter (cercle) or a spoon instead of cutting it with a knife. While a knife leaves smooth surfaces that resist flavor absorption, tearing creates rough, uneven edges that allow seasonings to penetrate deeply. Parboil the torn konjac in water with a splash of vinegar to remove any odor, then rinse. Similarly, parboil the star ingredient, 600g of pork offal (small and large intestines), in a pot of water with a splash of vinegar for 2 to 3 minutes. While standard cookbooks often suggest using green onion tops, ginger, or sake, vinegar alone is highly effective at neutralizing offal odors. Once parboiled, drain and rinse thoroughly 1 to 2 times to wash away excess dirt and fat.

The Secret French-Inspired Aromatic Paste

The defining feature of Chef Kasajima's recipe is blending the aromatics into a paste rather than simmering them whole. He uses 90g of onion, 15g of ginger, 55g of garlic, and 165ml of sake. Since the sweetest and most flavorful part of ginger lies just beneath the skin, he juliennes it with the skin on before adding it to the blender. These ingredients are blended for about 15 seconds, twice, until they form a smooth, velvety paste. Pulverizing them allows their natural umami to dissolve seamlessly into the broth, creating a natural thickness. This unique approach stems from the chef's years of experience as a saucier (sauce chef) in French kitchens, beautifully marrying French sauce-making wisdom with traditional Japanese cuisine.

Layering Umami with a Two-Stage Miso Method

Combine the parboiled offal, konjac, bite-sized daikon radish (170g), carrot (90g), and the blended aromatic paste with 2000ml of water in a pot and bring to a boil. After skimming off the scum, it is time to season. Add 1/3 tsp chicken bouillon powder, 1 tbsp soy sauce, 1 tbsp mirin, a pinch of red chili pepper, 1 tsp sanwonto sugar, and 1/3 tsp salt. To build layers of flavor, add a pinch of paprika powder for depth, 1 tsp oyster sauce for instant umami, and 1 tsp honey for richness. The chef's professional technique shines in how he incorporates the miso: adding 80g of white miso at the start of the simmer, and 40g of red miso right before finishing. This two-stage method preserves the robust, aromatic qualities of the red miso.

Simmering Secrets and the Perfect Finish

Once seasoned, simmer the stew gently for about 40 minutes. When the liquid has reduced by 20% to 30%, check the tenderness of the offal. If you want it softer but the liquid is too low, adjust by adding 100ml of water instead of dashi. Adding dashi at this stage would make the dish overly salty, so using water is a golden rule of Japanese simmering. Simmer for another 12 minutes until perfectly tender, then finish with 10g of grated garlic and 6g of sesame oil. The garlic adds body and punch, while the sesame oil lends an appetizing aroma and a rich sheen. Ladle into a bowl and garnish with plenty of green onions to complete this multi-layered, savory masterpiece.

From Luxury Cruises to Global Culinary Ambitions

Chef Kasajima's culinary journey began in elementary school, inspired by the joy of cooking with his talented mother and the stylish French chefs on the TV show 'Ryori Tengoku' (Cooking Heaven). After studying French cuisine at a hotel for 14 years, he briefly worked in logistics to raise funds. He then crossed oceans as a Japanese chef on a luxury cruise ship, traveling to Malaysia, Russia, the US, Dubai, and Singapore. In Singapore, he worked at a high-end Wagyu specialty restaurant aiming for a Michelin star, but faced the hardship of being separated from his family for two years during the COVID-19 lockdowns. Having returned to Japan after this turbulent journey, his ultimate ambition is to introduce motsuniki—Japan's traditional offal-eating culture—to the world, transforming it into a globally loved dish just as sushi once was.

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