旨味柔らかもつ煮込み🍺失敗しない作り方と臭み取り｜ニンニク、ごぼうなしのシンプル仕立て
There's only one month left this year. Maybe because autumn is short, the year really feels like it goes by fast 😕 Or could it be because of my age…?😅 This time, I’ll introduce a stewed offal dish that you crave when it gets cold. There are also plenty of prototypes. I think I'll take some to my parents who love stewed offal. Well then, let's get started! The types of offal you see in stores vary, including just small intestines, just large intestines, or a mix. It seemed that the amount of offal was often between 200g and 600g. This time, I made it an easy-to-eat 300g. If you like offal, buy it in a large bag, remove the odor all at once, and freeze the leftovers. It's convenient because it can also be used in other recipes, such as grilled offal and offal hot pot. The most important thing when making stewed offal is, above all, to remove the odor. What I was taught by my mother for that was Bring a pot of plenty of water to a boil, then add the offal. Boil for about 2–3 minutes to remove the odor and fat from the offal into the water. Throw away that hot water. Wash the offal Repeat this twice Even now, I stubbornly stick to it (lol). Thanks to you, I am able to eat offal stew that doesn't smell. Come on, one more time In the meantime, cut the ingredients: daikon radish, konjac, carrot, and long green onion. It's not here, but please also prepare some ginger. Peel 60 grams of daikon if you prefer to peel it. Cut into 5mm wide strips. The second odor removal has been completed. When you pour boiling water The sink is bulging out, isn't it? 😅 After washing, drain off the water. Because the pot has residue from the tripe attached to it I will wash it with detergent before preparing it. Next, 60 grams of carrot Shall we cut this into half-moon shapes? Cut into 5-millimeter strips. Cut 1/3 of a konjac sheet into pieces of the same length and the same 5 mm width as the others. 1 long green onion, cut into rounds as needed for garnish, and Chop the rest finely. Keep the root part connected like this. After making a vertical cut If you chop it finely, it won't fall apart, so you can cut it easily. 10 grams of finely chopped ginger It's different from the offal I just removed the odor from. This offal is only from the large intestine. This time I cooked it with the large intestine.
You can use any offal you like. 300 grams of prepped offal in a pot and 1 liter of water Finely chopped green onions and ginger Put the vegetables on the heat Cover and simmer over medium-low heat for about 10 minutes after boiling, until the vegetables are tender. 10 minutes later Sake 50 cc 1.5 tablespoons of mirin Honda Dashi 1.5 teaspoons
（Granulated bonito soup stock） Love, scattered 😘 1.5 tablespoons of soy sauce 3 tablespoons of miso
The saltiness may vary depending on the miso you use I recommend adding it little by little while tasting as you go. Cover it and simmer over medium heat for about 20 minutes. 20 minutes later We check the tenderness of the offal and the richness of the broth. I wanted a little more saltiness, so I added a teaspoon of soy sauce to tighten up the flavor. Added 2 teaspoons of miso. Then cover it and simmer again until the offal reaches your desired tenderness. I simmered it for about 10 minutes, leaving it slightly firm, then turned off the heat. Then, let it cool once (ideally leave it overnight) to allow the flavors to meld. The flavor seeps in and it becomes delicious. The next day… Ah, it smells amazing! When I reheated it, the smell of offal spread throughout the room 🤤 Alright, let's serve it into the bowls! If the offal is left out of the broth for too long, its color will turn black. I came up with a recipe with plenty of broth. My husband said that because it has a lot of soup, it would be delicious even if you added udon to it 😘 Leeks are an essential condiment for offal. Sprinkle some shichimi as well… The hearty offal stew that warms both body and soul is ready 😊 The offal stew at our house is simple and doesn’t include burdock or garlic. This is a dish where you can directly enjoy the flavor of stewed offal. Depending on the cooking time and the type of miso Adjust the amount of miso to your liking and try creating your own original version. I'm sure you can enjoy some delicious stewed offal. The busy end-of-year season is almost here. Please take care of yourself. Thank you for watching until the very end this week as well.
我が家のもつ煮込みは、にんにくやごま油、ごぼうを使わないレシピです。シンプルな分、もつの旨味をダイレクトに感じられるレシピになっています。
00:00 オープニング Opening
00:44 もつの下処理 Preparing the offal
02:06 野菜を切る Cutting the vegetables
02:38 もつの下処理② Preparing the offal (part 2)
03:24 野菜を切る② Cutting the vegetables (part 2)
05:05 もつを煮込む Simmering the offal
07:27 盛り付け Plating
08:15 エンディング Ending
（もつの煮込みレシピ）3人分
白もつ ３００グラム
大根 ６０グラム
人参 ６０グラム
こんにゃく １/３枚
長ねぎ １本（輪切りとみじん切り）
しょうが １０グラム
水 １リットル
酒 ５０ｃｃ
みりん 大さじ１．５
顆粒和風だし 小さじ１．５（ほんだし使用）
しょう油 小さじ２．５
味噌 大さじ３と２/３
・お使いの味噌の塩分濃度や水分の減り具合などが違いますので、少しずつ調味料を足しながらお好みの味付けにしてください
・お好みで七味を振りかけてお召し上がりください
励みになるチャンネル登録と高評価はこちら↓
▼チャンネル登録はこちら
https://www.youtube.com/channel/UCB_2tv-6eOdVxm3K0-i-ofA
▼About kanaderu kitchen
日本にはこんなにおいしい料理がある！kanaderu kitchenへようこそ
主に和食や郷土料理などを綴った料理vlogです
たくさんの料理を知りながら、あの頃のように「今日は何を作ろう」というワクワクを忘れないでいたい
＃もつ煮 ＃もつ煮込み ＃もつ臭み取り ＃もつレシピ #かなでるきっちん #カナデルキッチン #kanaderu kitchen