【日本のホルモン料理】「もつ煮」を焼肉屋目線で語る!!

【日本のホルモン料理】「もつ煮」を焼肉屋目線で語る!!

Hi guys! I’m Bucha Shimada from Hormone Shimata Channel. Do you know Motsuni? There is no Japanese person who doesn’t know it, it’s too famous! Motsu means “Tripe” in Japanese, so Motsuni is the Japanese style pork tripe stew. I would like to share our amazing pork Motsuni recipe today! Let’s get started. [How to make Motsuni, the pork tripe stew] I’m gonna be using 6 types of Motsu: hormones (large intestine), gatsu (stomach), Kashira (head), Harami(diaphragm), chile (spleen), and tontoro (neck). I prepared about 2kg in total. You can choose and mix the part you like, but the greasy meat will make the whole taste better. The hormones and gatsu are already boiled, so boil all other Motsu. Stew while removing the lyeらい for about 15 minutes. Now all Motsu are pre-cooked. Let’s cut the vegetables. Chop the half onion. Chop one green onion. And, chop 90g of ginger. If you like ginger and want to enjoy the taste, you can cut it into thin slices. Chop 90g of garlic. Let’s make the soup stock with dried bonito flakes. Add 60g of dried bonito to 6L of hot water and simmer for about 20 minutes. Strain it, and Dashi soup is ready.. Let’s cut the other main ingredients. This time I will use White radish and konjac. Peel the radish, cut it into slices of about 1.5 cm, and divide it into 4 pieces. Next, cut the konjac. Cut it into bite sized pieces. I like smaller ones, so I cut them a little smaller. You can tear it by hand or by using a spoon. Boil the radish for about 5 minutes. Add konjac at the last one minute and boil them together. Next, fry the ingredients. Put 90cc of sesame oil in a pan, add vegetables and fry well. When the nice aroma comes out, add all the motsu and mix well. Then, add the Dashi soup, radish and konjac, and simmer. Next, season it. Add 230cc of soy sauce, 180cc of mirin, 1g of sliced red pepper, 40g of ground sesame seeds, 1 tsp of powdered red pepper and 250g of miso and simmer for about 30 minutes. Leave it overnight and warm it up again before serving. The next day Let’s serve it. If you have a small bowl like this, it’ll be nice. Sprinkle green onions, sesame seeds, and red peppers. Let’s eat now. Itadakimasu Hoppy for motsuni, This is my style. Beer is good too, but I don’t know why I just like this combination.. First, radish. The dashi soaked well into radish and is so soft. I believe that this is the best way to cook daikon radish! Hormones melted in my mouth and disappeared… I didn’t even bite! If you use the small intestine, you can enjoy the traditional motsuni that is chewy, but if you use the large intestine, it becomes a softer and slightly elegant motsuni. I recommend adding several types of Motsu to enjoy the different texture and taste. Don’t forget to boil Motsu to eliminate the odor, before simmering with seasonings. I love eating it with a little bit of spice! The greasy tontoro is also melty and delicious. I can taste every single ingredient… Dashi soup, vegetables, miso… They all match very well. That’s all for today’s video. Thank you for watching. How was the motsuni? This motsuni recipe was inspired by Miso ramen! I personally love miso flavor but there are salt and soy sauce flavors too. What did you think about this video? Let us know in the comment! We will continue to post more fun videos, so please look forward to it! We are running a hormone yakiniku restaurant called “Hormone Shimata” in Maebashi City, Gunma, Japan. If you have a chance to come to Japan one day, please visit our restaurant! If you like this video, don’t forget to subscribe to our channel and please thumbs up!

日本には様々なホルモン料理があります!!
今回は余ったホルモンを使って群馬の最強おつまみ「もつ煮」を作っていきます。
このもつ煮、味噌ラーメンを食べている時に思いつきました!!
ぜひ参考にどうぞ!!
#群馬 #ホルモン #焼肉 #もつ煮

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◇レシピ
ホルモン 2Kg
※今回はホルモン(大腸)、ガツ(胃)、かしら(頭肉)、
ハラミ(横隔膜)、チレ(脾臓)、 トントロ(首肉)を使用します。
玉ねぎ 1/2
ネギ 1本
生姜90g
ニンニク 90g
大根 1本
こんにゃく 1個
鰹出汁(水6Lに対して、鰹節60g)
ごま油 90cc
醤油 230cc
みりん 180cc
輪切り唐辛子 1g
すりごま 40g
粉唐辛子 小さじ1
味噌 250g
万能ネギ
いりごま
一味唐辛子

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群馬県前橋市でホルモンしま田というホルモン屋をやっています。
ホルモンを中心に肉の捌き方を一から伝授しちゃいましょうw
わからない事などはコメントお待ちしております!!

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