Name: Tender Simmered Marucho (Beef Intestine)
Cuisine: 和食
Ingredients: 1 kg beef large intestine (shimacho); 2 white scallions (Tokyo negi); 2 tbsp salt (for prep); 2 tbsp sake (for prep and simmering); Green part of 1 scallion (for parboiling); 50 ml mirin; 50 ml soy sauce; 1 tbsp Somi Shantan (Chinese soup stock paste); 1 tbsp doubanjiang (chili bean paste); 200 ml water; Chopped green onions, to taste (for garnish)

About "Tender Simmered Marucho (Beef Intestine)"

This tender simmered marucho (beef round intestine) recipe uses a thorough salt-rub and sake parboiling method to achieve zero odor. After parboiling to remove excess fat, it is simmered over medium heat for 15 minutes in a savory-spicy sauce made of mirin, soy sauce, doubanjiang, and Somi Shantan, then finished with a drop lid to infuse the sweetness of scallions. The combination of a plump texture and melt-in-your-mouth fat makes this the perfect appetizer for drinks or a side dish for rice.

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Tips for Making "Tender Simmered Marucho (Beef Intestine)"

Prep
- Rubbing and washing multiple times with salt and a little water completely removes sliminess and odor.
Parboiling
- Simmering for 5 minutes with sake and the green part of a scallion while carefully skimming off scum is key to removing odor.
Heat control
- Simmering gently over medium heat for 15 minutes keeps the meat tender while preserving the rich flavor of the fat.
Seasoning
- Doubanjiang and Somi Shantan create a savory-spicy base, while the sweetness of the scallions adds deep complexity.

Ingredients for "Tender Simmered Marucho (Beef Intestine)"

11 items

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1kg beef large intestine (shimacho)
2white scallions (Tokyo negi)
2tbsp salt (for prep)
2tbsp sake (for prep and simmering)
Greenpart of 1 scallion (for parboiling)
50ml mirin
50ml soy sauce
1tbsp Somi Shantan (Chinese soup stock paste)
1tbsp doubanjiang (chili bean paste)
200ml water
Choppedgreen onions, to taste (for garnish)

How to Make "Tender Simmered Marucho (Beef Intestine)"

1
Rinse the beef intestine lightly
Thoroughly rinse the fresh beef intestine under running water to remove any dirt.
Gently rub and wash thoroughly to ensure all dirt is removed
2
Rub with salt to remove sliminess
Add salt and a small amount of water, then rub and wash to remove the sliminess. Repeating this process multiple times will completely eliminate any odor.
The more you rub, the more the umami stands outDon't be shy—use plenty of saltRepeat until all dirt and off-flavors are completely gone
3
Parboil for 5 minutes with sake and scallion
Place the beef intestine in a pan, add the green part of a scallion (frozen stock works great) and 2 tbsp of sake, and bring to a boil. Simmer gently for 5 minutes, skimming off the white scum that rises to the surface with a ladle. Drain in a colander, rinse under running water to cool, and discard the scallion.
Carefully skimming off the scum is key to removing odorsParboiling transforms the texture into something wonderfully plump
4
Cut the beef intestine into bite-sized pieces
Place the parboiled beef intestine on a cutting board and cut into easy-to-eat, bite-sized pieces. You will see the juicy white fat glistening from the cut surfaces.
The beautiful cross-section showcases the delicious fat
5
Simmer in the savory-spicy sauce for 15 minutes
In a pan, combine 50 ml mirin, 50 ml soy sauce, 1 tbsp Somi Shantan, and 1 tbsp doubanjiang, mixing well. Add the cut beef intestine and pour in 200 ml of water so everything is submerged in the sauce. Simmer gently over medium heat for 15 minutes to let the savory-spicy flavors penetrate the meat.
Simmer gently over medium heat to preserve the rich flavor of the fatEnsure everything is fully submerged in the sauce
6
Add scallions and finish with a drop lid
After simmering for a while, add plenty of thickly sliced white scallions and any remaining green scallions. Cover with a foil drop lid (otoshibuta) and simmer further to infuse the sweetness of the scallions throughout. Once the sauce has reduced nicely, garnish with chopped green onions to finish.
Use a drop lid to distribute the sweetness of the scallions evenlyIt's ready when the sauce reduces to a beautiful golden glaze

Food Science

Why This Dish Tastes So Good

The dehydrating effect of salt-rubbing efficiently removes odor-causing compounds along with the excess moisture inherent to offal, tightening the meat to create a plump texture. Additionally, the umami components in the beef intestine combine with the glutamic acid in the soy sauce and Somi Shantan, creating an umami synergy. Finally, the sweetness of mirin, the saltiness of soy sauce, and the spiciness of doubanjiang balance the basic tastes, resulting in a rich, deeply flavorful dish.

Moisture controlUmami compoundsBalance of basic tastes

Detailed Commentary on "Tender Simmered Marucho (Beef Intestine)"

* Content organized by topics from the video.

Preparing the Board & Introducing Fresh Marucho

Wash the cutting board thoroughly and prepare the marucho (beef round intestine) for cooking. Excited to enjoy this marucho all by myself, I feel motivated to eat some offal to boost my energy during these hot summer days. Taking the marucho out of the package, it feels heavy and impressively large, with a beautiful contrast of white and red. Using this fresh, high-quality marucho, we will make an exquisite simmered dish with absolutely zero odor.

Zero Odor! Thorough Salt-Rub Prep

Prepping the marucho is the most crucial step that determines the final flavor. First, rinse it thoroughly under running water, rubbing gently until all surface dirt is gone. Next, sprinkle a generous amount of salt without holding back. Add a splash of water and rub vigorously. The more you rub, the more the umami is enhanced while removing the unique sliminess and odor. Repeat this salt-rubbing process once more, washing it thoroughly without cutting corners until all impurities and off-flavors are completely gone.

Careful 5-Minute Parboiling with Sake & Scallion

Place the prepped marucho in a pan to begin parboiling, which is essential for eliminating any remaining odor. Add plenty of the green part of scallions (frozen stock works great) and pour in a good splash of sake. Bring to a boil and simmer gently for 5 minutes. As it cooks, use a ladle to carefully skim off the white scum that rises to the top. After 5 minutes, drain in a colander and rinse under running water to cool, discarding the used scallions.

Cutting the Plump Marucho into Bite-Sized Pieces

Once parboiled, the marucho sheds its excess fat and takes on an incredibly plump texture. Place it on a cutting board and cut into easy-to-eat, bite-sized pieces. As the knife glides through, juicy, snow-white fat overflows from the inside, making the cross-section look absolutely mouthwatering. As I keep cutting, my anticipation to eat and my thirst for a cold drink reach their peak.

Simmering for 15 Minutes in Savory-Spicy Sauce

Now, it's time for the main simmering process. In a pan, combine mirin, soy sauce, and sugar, then add Somi Shantan for deep richness and doubanjiang for a spicy kick, mixing everything thoroughly. Add the cut marucho and pour in enough broth (water) to submerge everything completely. Give it a light stir, then simmer over medium heat for 15 minutes to let the savory-spicy sauce soak deep into the meat.

Adding Scallion Sweetness & Finishing with a Lid

After simmering for a bit, add plenty of thickly sliced white scallions and the reserved green parts. To distribute the sweetness of the scallions throughout the dish, cover with an aluminum foil drop lid and simmer further. When you lift the foil, you'll find the sauce beautifully reduced, revealing glistening, golden marucho and tender scallions. Garnish with chopped green onions to finish. Enjoy the ultimate harmony of plump, melt-in-your-mouth textures, sweet scallions, and a rich, savory-spicy sauce.

About ケン爺ホルモン焼きチャンネル

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