Uploaded December 2019 | Updated September 2026, 2 weeks ago

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We are making Motsu Nikomi, pork chitterlings stew, using a pressure cooker. There isn't any unwanted smells of motsu. The tender motsu has absorbed the broth and it tastes delicious. Although it will take a longer time, you can also make it with a slow cooker or regular pot.

How to Make Motsu Nikomi
cookingwithdog.com/recipe/motsu-nikomi

(serves 4)
Cook Time: 90 minutes
300g Pork Motsu or Chitterlings (10.6 oz)
1 Green Part of Long Green Onion (Naganegi)
6 slices Ginger Root

200g Daikon Radish, 1cm/0.4" thick quarter-moons (7.1 oz)
80g Carrot, 1cm thick half-moons (2.8 oz)
100g Konjac, 1cm thick (3.5 oz)
60g Burdock Root, 5mm/0.2" thick, sliced diagonally (2.1 oz)
1 White Part of Long Green Onion, 1cm pieces (60g/2.1 oz)
12g Ginger Root, chopped (0.4 oz)
2 Grated Garlic Cloves

200ml Water
4 tbsp Sake
2 tbsp Mirin
1 tsp Soy Sauce
4 tbsp Miso
1 Dashi Pack, 1 bag for 3-4 people

1 tbsp Sesame Oil
5 Spring Onion Leaves
Shichimi Chili Pepper

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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