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Motsu Nikomi (Miso-Simmered Pork Offal, Pre-boiled)
Serves 3–4 · About 1 hr
Uses offal that is already boiled, so the pre-boiling is short. Simmered in miso with daikon, carrot and konjac.
① Quickly boil the offal→② Cut the vegetables and konnyaku→③ Simmer→④ Season with miso→⑤ Top with the green onions
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Meat
Vegetables
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How to make it
1
Quickly boil the offal
- Put about 1 L water in a pot and bring to a boil over high heat
- Add the offal. Once it boils again, boil for 3 min (even pre-boiled offal needs this to remove smell and fat)
- Drain in a colander and rinse the offal with water. Wash the pot too
How to tell it's doneThere is no gray foam stuck to the surface of the offal.
Be carefulSteam rises when you pour out the hot water. Put the colander in the sink, keep your face away and tilt the pot.
2
Cut the vegetables and konnyaku
- Peel the daikon and, on a cutting board, cut it into 1 cm thick quarter-rounds (cut rounds into 4)
- Peel the carrot and cut it into 5 mm thick quarter-rounds
- Rinse the konnyaku with water and tear into bite-size pieces with a spoon
- Slice the leek finely (2–3 mm) from the end. Save it for the finish
How to tell it's doneThe daikon, carrot, konjac and leek are all cut.
3
Simmer
- Put the offal, daikon, carrot and konjac in the washed pot. Add 800 ml water, 3 tbsp sake, 1 tsp dashi granules, 2 tsp ginger and 1 tsp garlic
- Bring to a boil over medium heat. Skim off the brownish foam (aku) on top with a ladle and throw it away
- Put the lid on slightly off-center. Medium-low heat for about 30 min
How to tell it's doneA bamboo skewer slides easily into the daikon.
4
Season with miso
- Put 4 tbsp miso in a ladle, dip it into the broth in the pot, and stir with chopsticks to dissolve it in
- Add 1 tbsp sugar and 1 tbsp soy sauce
- Turn to low heat and cook without the lid for about 10 min. Stir from the bottom now and then, so it does not burn
- Taste it. If it is too mild, dissolve in more miso 1 tsp at a time
How to tell it's doneThe daikon has turned brown from the miso. Take out 1 piece of offal and cut it: it is hot all the way through.
Be carefulAfter adding miso, it burns easily. Do not use high heat.
5
Top with the green onions
- Serve in bowls with the broth and top with the leek you cut in step 2
- Sprinkle with shichimi (Japanese seven-spice chili) if you like
ReadyThe offal is tender, and the broth is miso brown. Goes well with rice too.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The offal smells strongThe quick boil and rinse in step 1 were not enough. Next time, boil a full 3 min and rinse with water. You can also add 1 tsp more ginger.
The offal is toughIt did not simmer long enough in step 3. Keep going on low heat, 10 min at a time. If the broth gets low, add water.
The bottom burnedYou did not stir from the bottom in step 4. Do not scrape the burnt part; move only the top part to the bowls.
Too saltyToo much broth boiled away. Add water 50 ml at a time and reheat.
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