Motsu Nikomi Recipe (Pork Chitterlings and Vegetable Stew Using Pressure Cooker) - Cooking with Dog
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00:00 Hi, I'm Francis, the host of this show "Cooking with Dog."
00:04 Konnichiwa.
00:05 Today, we are making Motsu-nikomi with a pressure cooker.
00:08 It takes time to make but you can make it with a slow cooker or a regular pot.
00:13 Please watch.
00:14 First, let's prepare the Motsu, pork chitterlings.
00:19 Place the green part of the long onion and ginger slices into a pot.
00:25 Place the green part of the long onion and ginger slices into a large amount of water
00:32 and bring it to a boil.
00:34 We are using this packaged pork Motsu.
00:39 The pork has been parboiled but it still has some unwanted smells
00:45 so we will boil it and rinse again.
00:48 Loosen up the Motsu with tongs.
00:53 When it reaches a rolling boil, reduce the heat
00:56 and simmer it for about 3 more minutes.
00:59 Now, turn off the burner.
01:05 Strain the Motsu with a mesh strainer.
01:09 Boiling the Motsu will help reduce the amount of fat
01:13 and the long onion and ginger will help to cover the unwanted smells.
01:19 Remove the long green onion and ginger slices.
01:23 If you still smell the unwanted odor,
01:26 repeat the boiling process one more time
01:29 but you may skip the onion and ginger.
01:32 Pour boiling water over the Motsu.
01:35 Place the Motsu into a bowl of lukewarm water.
01:40 Squeeze the Motsu to rinse it thoroughly.
01:47 You should rinse it in a bowl with warm running water
01:50 several times to help remove the smells quickly.
01:54 Squeeze the Motsu and place it onto a paper towel.
01:59 Cover it with another paper towel
02:04 and thoroughly remove the excess water.
02:07 Next, let's stir-fry the Motsu.
02:12 Heat a half tablespoon of oil in a pan
02:16 and heat a half tablespoon of sesame oil in a pot.
02:20 Place the Motsu into the pot.
02:26 Alternatively, you can use beef Motsu
02:30 which has less smell than pork Motsu.
02:33 Stir-fry it for 4 to 5 minutes until lightly browned.
02:38 Now, add another half tablespoon of sesame oil
02:45 and ginger root.
02:47 Chef is interested in electric pressure cookers
02:50 so she got this from the U.S.
02:53 Japan's voltage and frequency are different from other countries
02:57 so don't try this at home.
03:00 When the pleasant aroma begins to grow,
03:03 add the carrots, daikon radish, konjac and burdock root.
03:08 Continue to stir-fry.
03:10 This pressure cooker has a convenient sautéing feature.
03:15 It is a little hard to mix since the bottom is not wide like a regular pan
03:20 but this feature saves time washing the pan.
03:24 When the oil is distributed evenly,
03:27 add the water,
03:29 sake,
03:31 mirin,
03:34 soy sauce
03:37 and grated garlic.
03:40 Add the miso but save about 1 tablespoon of it
03:44 for later use to enjoy its aroma.
03:48 Submerge the dashi pack in the broth.
03:51 A dashi pack usually contains coarsely ground real bonito flakes
03:56 and kombu seaweed
03:58 and you can make authentic dashi stock quickly.
04:02 Cover with the lid.
04:04 Select the meat mode, set the pressure for high
04:07 and set the timer for 25 minutes.
04:11 Cooking time is only for reference when using the Instant Pot 3 Quart.
04:17 The float valve goes up about 10 minutes after pressing the start button.
04:23 Now, the timer is activated.
04:27 You can chop the spring onion leaves while cooking.
04:34 And now, the 25 minute pressure cooking is finished.
04:39 Place a tightly squeezed towel onto the lid
04:42 to help lower the temperature of the pot.
04:45 This will reduce the strength of steam.
04:48 Be sure not to block the steam release outlet with the towel.
04:53 Press the quick release button to release the pressure.
04:59 Be careful not to burn yourself as the steam comes out vigorously.
05:05 When the float valve has dropped, remove the lid.
05:12 The merit of using pressure cooker is
05:15 it can help keep the ingredients from breaking
05:18 and also cook them quickly at high temperatures.
05:22 Add the white part of the long onion and submerge it in the broth.
05:28 Add the rest of the miso and dissolve it.
05:32 Cover with the lid again
05:36 and let it sit for 7 to 8 minutes with the keep warm mode.
05:41 Now, the long onion is softened and it is ready.
05:47 Ladle the motsu nikomi into a bowl.
05:52 In this video, we force release the pressure
05:55 to save time.
05:57 When not rushed, you can also reduce the cooking time
06:00 and leave it for a while.
06:02 This will release the pressure naturally
06:05 and soften the ingredients enough with residual heat.
06:09 Top with chopped spring onion leaves
06:12 and shichimi chili pepper.
06:16 The ingredients will absorb more broth while cooling,
06:20 making the dish more delicious.
06:23 If you have time, we recommend cooling the stew
06:26 to room temperature and then warming it up again
06:30 just before you enjoy it.
06:32 The motsu has no unpleasant smell.
06:35 It is soft, flavorful and delicious!
06:38 You can also use a regular pot to make the motsu nikomi.
06:42 When using a regular pot,
06:44 it will take about 1 to 1.5 hours until the motsu softens
06:49 so add more water than a pressure cooker.
06:53 Good luck in the kitchen!
06:55 Arigato!
06:57 [music]