Horumon yakisoba is a unique noodle dish made with offal.

Horumon yakisoba（ホルモン焼きそば）

This dish is made by thoroughly grilling shimachou and stir-frying it with plenty of vegetables and Chinese noodles. It is seasoned with garlic and miso.

In Japanese yakiniku, ofal is called horumon, and there are many types of horumon.

“Shimachou” is a type of ofal and refers to the “large intestine of cows.” Intestine is written as chou in Japanese.

Shima means stripe, and it was named shimachou because it has a striped pattern on its surface.

(By the way, the word for small intestine is maruchou.)

In the Kansai region, it is also called tecchan, which is said to be derived from the Korean word for large intestine.

Shimachou is a popular cut that has the elasticity and chewiness unique to horumon, and is packed with flavor.

I used to dislike ofal, but recently I have come to find shimachou delicious.

Although only a small amount of shimachou can be obtained from one cow, it is an ingredient that is easy to find at supermarkets.

Shimachou goes well with miso.

If you boil or fry it separately before cooking to remove excess fat, the unpleasant odor will disappear and it will taste even better.

INGREDIENTS of Horumon yakisoba (2SERVINGS)

Chinese noodles 260g
cabbage 150g
Chinese chives 50g
garlic 15g
beef offal (shimachou)380g
red miso 40g
mirin 25g
sake 25g
dark soy sauce 20g

Horumon yakisoba COOKING INSTRUCTIONS

① Cut the cabbage and chives into 3cm strips.

② Crush the garlic with the back of a knife.

③ Place a parchment sheet or aluminum foil in a frying pan and arrange the offal in it.

④ When the ofal is on the fire, water and fat will come out of it, so bring it to a boil and wait a few minutes.

⑤ Transfer the offal to another frying pan and fry. It will taste better if you fry it thoroughly for a long time.

⑥ Add the garlic and cabbage and fry.

⑦ Mix red miso, mirin, sake, and soy sauce.

⑧ Add the Chinese noodles, chives, and sauce and fry.

The fat after removing the offal will harden when it cools, so just discard it. If you pour it in water, it will be very difficult to remove the slimy residue. Whether you use this method or not will make a big difference in the amount of washing up!

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊