Here, this is my favorite Pork stripe stew (Motsuni in Japanese)!!
Also suitable for sake and shochu.
I had tripe stew (Motsu) in various places in Asakusa’s Hoppy Street and other places, but I decided to start making by myself for my preparation to eat a lot anytime I want to eat!
Now, I will show you how to make it.
Pork or Beaf tripe ：400g Carrot：1 Japanese radish：10㎝ Onion：1/2 Konnyaku：1 Tofu：1/2 Ginger：1 piece Cooking Sake：2 Table spoon Mirin：1 Table spoon Soy sauce：2 Table spoon Miso：2 Table spoon Shiro dashi：2 Table spoon Water：100cc
＜How to cook＞
①Boil hot water in the pot, pouring tripe and boil.
②After drain in strainer, wash tripe.
③Slice carrots, radishes and onions Tinto wedges, cut konnyaku in a suitable size.
④Peel the ginger and slice it thinly.
⑤Add the seasoning (cooking sake · soy sauce · miso · mirin · shirt dashi · water) in a pot and boil it, add ginger.
⑥When boiled, add carrot, radish, onions, konnyaku and tripe, cover and cook with a low heat for 40 minutes.
⑦Finally add tofu and boil a little. And finished!
Please scatter blue onion and eat while hot!
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