How to cook A tasty pork giblets stew
Honestly, Japanese like eating organs of beef ,pork or chicken(or some special parts of them)!
For example, head or tongue are one of them. we really enjoy eating.
This recipe is used pork giblets. When you pair it with Sake, you really have a good time in your dining.
This one of Japanese dishes gets even better the longer it simmers. Also you can have different taste by adding Seven flavor chili pepper powders.
Let’s taste Japanese unique flavor!
Pork giblets( boiled ones) 200g
Japanese radish 150g
Konjac(if you have) 100g
Ginger 1 piece
Garlic 1 piece
Water as much as soaking ingredients
Miso(soybean paste) 2tbsp
Rice wine(sake) 1tbsp
Soy sauce 1tbsp
Leek a proper quantity as you need
Seven flavor chili pepper powder a proper quantity as you need
Place pork giblets in a hotpot, add in smashed garlic and thin-sliced ginger and the water as like soaking ingredients, then cook on the High.
After boiled , reduce to Low heat, and continue cooking for 30min.
Then transfer to a strainer to drain, set aside.
Wash burdock with water and drop soils, cut thin-slice diagonally, and let them soak in water lightly( in few minutes).
Tear konjac off to pieces suitably, boil for 2min in boiled water, and transfer it to a strainer to let the water drain off.
Slice Japanese radish and carrots quarter-thin.
Place prepared all ingredients, add in the water as like covering them, and stew ,skimming fat occasionally, for 10min on the medium heat.
Add in sugar, soy sauce, rice wine, miso, and stew more for 20min on medium heat without the pot lid.
Before eating, top with shredded leek and seven flavor chili pepper powder.