Easy, Quick and Tender Simmered Giblets in the Pressure Cooker

Name: Easy, Quick and Tender Simmered Giblets in the Pressure Cooker
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Pig giblets (motsu); 2 1/2 cup Water; 3 tbsp ✿ Soy sauce; 2 rouded tablespoons ✿ Miso; 5 tbsp ✿ Sake; 1 1/2- tablespoons ✿ Sugar; 1 rounded teaspoon ✿ Japanese dashi stock powder; 1/3 Daikon radish; 1 Carrot; 1 Burdock root; 1 packet Konnyaku

cookpad.japan @cookpad_jp

The simmered giblets that I had at a restaurant were so delicious that I wanted to make my own to my taste.

-The flavour penetrates the konnyaku better and it's more delicious if you tear it up with your hands, or break it apart with a spoon.
-If you have a fresh daikon radish, I recommend using the bottom 1/3. The bottom part is spicier than the top part, and it becomes sweeter and delicious by simmering it. You can eat the top part raw. Recipe by Aijo

The simmered giblets that I had at a restaurant were so delicious that I wanted to make my own to my taste.

cookpad.japan @cookpad_jp

The simmered giblets that I had at a restaurant were so delicious that I wanted to make my own to my taste.

Saved

Ingredients

4 servings

300 gramsPig giblets (motsu)
2 1/2 cupWater
3 tbsp✿ Soy sauce
2rouded tablespoons ✿ Miso
5 tbsp✿ Sake
11/2- tablespoons ✿ Sugar
1rounded teaspoon ✿ Japanese dashi stock powder
1/3Daikon radish
1Carrot
1Burdock root
1packet Konnyaku

Saved

Steps

1

Add the giblets and plenty of water (not listed) to a pot and bring it to a boil. Boil the giblets for about 5 minutes to remove the smell then rinse lightly with water.
2

Cut the vegetables. Rinse and finely shave the burdock root, slice the carrot into half-moon shapes, and slice the daikon radish into thin quarter rounds. Tear the konnyaku up into bite-sized pieces with your hands.
3

Add the water and the rinsed giblets to a pressure cooker and simmer it for the first time. Once the pressure is on, reduce the heat to low and simmer the giblets for 10 minutes. Turn off the heat and wait until the pressure gauge drops.
4

For the second simmering add the cut up vegetables and the ✿ seasonings. Once the pressure is on, simmer it over low heat for about 10 minutes. Turn off the heat and wait until the pressure gauge drops.
5

Serve it in a bowl and top it with some chopped Japanese leek (the white part) if desired. Sprinkle some shichimi pepper on the top and enjoy.