【Reproducing Ryuji's Recipe】Directly handed down! "Grandma's Motsuni" The exquisite flavor of offal and the richness of miso create a cozy taste

A recipe from Ryuji that allows you to enjoy a restaurant-like flavor with familiar ingredients. This time, I tried making the motsuni recipe from "Ryuji's Grandma," which Ryuji has grown up with. The key to the flavor is miso and Ajinomoto! This motsuni has been praised by Ryuji as something he wants to pass down through generations. What will the taste be like?

The best delicious motsu stew in Ryuuji's recipe history was my grandmother's taste!

Main ingredients for Ryuuji's "Grandma's Motsu Stew".

【Ingredients】
Pork offal 2 packs (500g)
Konnyaku 2 packs (500–600g)
Yamabuki miso 6 tablespoons
Ajinomoto 3 shakes
Hon-dashi 1 tablespoon
Water 750cc
Green onion to taste (optional)

【Instructions】

1. Tear the konnyaku by hand.

Wash the konnyaku lightly and tear it into bite-sized pieces by hand. By tearing it by hand, the surface area becomes rough, making it easier for the flavors to penetrate.

In the Buzz Recipe Channel, Ryuuji's grandmother advises, "Konnyaku tastes better when it is 'torn' because the flavors seep in!"

2. Pre-boil the motu and konnyaku

Put the pork motu and konnyaku in a large pot, add enough water (not included in the measurements) to cover them, and pre-boil over low heat. Since the water used for pre-boiling will be discarded, it's recommended to use hot water for quicker cooking if you want to speed up the process.

3. Wash it under running water when scum appears.

Once it comes to a boil and the scum starts bubbling up, remove it with a strainer and rinse it under running water.

4. Boil the offal and konnyaku in water

After rinsing the pork offal and konnyaku under running water, return them to a clean pot, add 750cc of water, and simmer over low heat. It is said that starting from water prevents the offal from becoming mushy.

5. Season the dish

When the pork offal is cooked, add yamabuki miso, Ajinomoto, and hondashi. Here! The key point emphasized by Ryuji's grandmother is that you must use this "yamabuki miso" (white miso type). Since Ryuji's grandfather only ate this miso, Ryuji's family is said to regularly use this miso.

7. Simmer it on low heat to finish

While removing the scum, simmer for 10 minutes on low heat to complete. You can top it with green onions or shichimi togarashi as you like.

A comforting "homecoming" taste of gut stew is complete

The chewy pig intestines and well-soaked konnyaku, the exquisite synergy of the umami from the pig intestines and the umami from Ajinomoto is outstanding! The mildly nostalgic flavor of the miso seeps into the chilled body.

When it comes to offal dishes, if you neglect the preparation, the unique smell can be bothersome, but this time, following what Ryuji's grandmother said, I simmered and prepared the intestines as instructed and didn't notice any smell at all. Impressive for a housewife of 64 years! As a writer with only a few years of experience in housework, I want to take notes.

The seasoning is simple—miso, Ajinomoto, and Hondashi—but with Ryuji's grandmother's years of intuition, I felt that the seasoning was done very well. Offal dishes may seem daunting at first, but this recipe is easy to try because both the ingredients and cooking process are simple. I encourage everyone to give it a go!

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