Japanese🥣 Soups & stews

Motsu Nikomi (Pork Chitterlings and Vegetable Stew)

Name: Motsu Nikomi (Pork Chitterlings and Vegetable Stew)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g Pork Motsu (Chitterlings); 1 Green Part of Long Green Onion; 6 slices Ginger Root Slices; 200 g Daikon Radish; 80 g Carrot; 100 g Konjac; 60 g Burdock Root; 60 g White Part of Long Green Onion; 12 g Ginger Root, Chopped; 2 Garlic Cloves, Grated; 200 ml Water; 4 tbsp Sake; 2 tbsp Mirin; 1 tsp Soy Sauce; 4 tbsp Miso; 1 Dashi Pack; 1 tbsp Sesame Oil; 5 Spring Onion Leaves, Chopped; ~¼ tsp Shichimi Chili Pepper

⏱ 90 min🍽 Serves 4

A pork chitterlings stew made in a pressure cooker, combining parboiled pork offal with daikon radish, carrot, and konjac simmered in a rich broth. The tender motsu absorbs the flavour of the broth when pressure-cooked. Can also be made with a slow cooker or regular pot if time permits.

Adapted from a video by Cooking with Dog

Motsu Nikomi Recipe (Pork Chitterlings and Vegetable Stew Using Pressure Cooker) | Cooking with Dog

Watch on YouTube

Ingredients

Pork Motsu (Chitterlings)300 g
Green Part of Long Green Onion1
Ginger Root Slices6 slices
Daikon Radishcut into 1cm thick quarter-moons200 g
Carrotcut into 1cm thick half-moons80 g
Konjaccut into 1cm thick slices100 g
Burdock Rootcut into 5mm thick diagonal slices60 g
White Part of Long Green Onioncut into 1cm pieces

Steps

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1
Prepare the pork chitterlings: bring a large pot of water with the green onion part and ginger slices to a boil. Add the pork motsu, simmer for about 3 minutes after reaching a rolling boil, then drain through a mesh strainer. Rinse thoroughly under warm running water and pat dry with paper towels.
2
Stir-fry the motsu: heat half a tablespoon of sesame oil in the pot and stir-fry the pork motsu for 4 to 5 minutes until lightly browned. Add the remaining half tablespoon of sesame oil with the chopped ginger and stir-fry until fragrant.
3
Add the vegetables: stir in the carrots, daikon radish, konjac and burdock root, and continue stir-frying until the oil is evenly distributed.
4
Add liquids and seasonings: pour in the water, sake and mirin. Add the soy sauce and grated garlic. Stir in the miso, reserving about 1 tablespoon to be added later for aroma. Submerge the dashi pack in the broth.
5
Pressure cook: cover with the lid, select the meat mode, set high pressure and set the timer for 25 minutes. When the float valve rises (about 10 minutes after starting), the pressure cooking begins. After 25 minutes, the pressure cooking is complete.
6
Release the pressure: place a tightly squeezed damp towel on the lid to help lower the temperature, then press the quick-release button to release the pressure. Remove the lid once the float valve has dropped.
7
Final seasoning: add the white part of the long green onion and submerge it in the broth. Add the reserved miso and dissolve it. Cover with the lid and let it sit for 7 to 8 minutes on keep-warm mode.
8
Serve: ladle the motsu nikomi into bowls, top with chopped spring onion leaves and shichimi chili pepper. For enhanced flavour, cool the stew to room temperature and reheat before serving.

Motsu Nikomi (Pork Chitterlings and Vegetable Stew)

Ingredients

Steps

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