Horumonyaki (ホルモン焼き）
What kind of dish is Horumonyaki: Japanese Stir-fried Offal with Yakiniku Sauce??
Among Japanese BBQ (Yakiniku) fans, Horumonyaki has a cult-like following! It is an “umami explosion” featuring beef or pork horumon (offal/organ meats) stir-fried with fresh vegetables.
The charm of horumon lies in its variety of textures: it’s springy and bouncy, yet can be tender-crisp on the outside with melt-in-your-mouth fat on the inside.
When it comes to seasoning, I often find it hard to choose between soy sauce, miso, or Yakiniku sauce—they are all delicious! However, horumon is particularly famous for how it absorbs the sweet and savory sauce, making it an irresistible pairing with rice or a cold drink.
While I used a store-bought sauce this time, I also highly recommend making your own by mixing garlic, ginger, soy sauce, and gochujang (Korean chili paste). 👉 [Yakiniku no Tare (Homemade BBQ Sauce)]
The Secret is the Sauce: What is Yakiniku no Tare?
Yakiniku no Tare is a versatile Japanese BBQ sauce. It’s typically a soy sauce base infused with:
- Spices: Garlic, ginger, and chili peppers.
- Sweetness: Fruits (like apples or pears) and sugar.
- Aromatics: Savory vegetables like celery.
For this recipe, I used “Tomura Yakiniku no Tare,” a legendary sauce from a butcher shop in Miyazaki Prefecture. Another great option is Ebara’s “Ougon no Tare” (Golden Sauce).
Using this sauce is the perfect entry point for horumon beginners. With a few simple tips, you can recreate this “unknown” yet heavenly taste right at home!
Using this sauce is the perfect entry point for horumon beginners.
With a few simple tips, you can recreate this “unknown” yet heavenly taste right at home!
What Exactly is “Horumon”?
In Japan, we call offal or organ meats “horumon.” Please note: this is different from the biological “hormones” produced by the body!
To the uninitiated, horumon might look a bit “grotesque” or intimidating. However, in Japan, this is more than just food—it is a beautiful culinary tradition born from the “Mottainai” (No-waste) spirit. We believe in honoring the animal by enjoying every part without waste.
While there are over 10 types of beef horumon, we also use pork and chicken offal in dishes like Yakitori or Doteni (miso stew). This recipe specifically uses Shimacho (beef large intestine). 👉 [Hormon Yakisoba (Fried noodles with offal)]
Why You Should Try It: The Nutritional Power of Offal
As a nutritionist, I love horumon for its incredible health benefits:
- Rich in Collagen: For glowing, healthy skin.
- High-Protein, Low-Calorie: A satisfying yet smart choice.
- Essential Minerals: A powerhouse of Iron and Zinc.
- Vitamin B12: Perfect for an energy boost and fighting fatigue.
Nutritional Profile (per 100g of Shimacho):
| Nutrient | Amount |
| Calories | 150 kcal |
| Protein | 9.3 g |
| Fat | 13.0 g |
| Iron | 0.8 mg |
| Zinc | 1.3 mg |
| Vitamin B12 | 1.3 μg |
| Carbohydrates | 0 g |
Nutritionist’s Note: For women aged 30-49, the daily recommended intake includes approx. 50g of protein, 10.5mg of iron, and 4.0μg of Vitamin B12. Including horumon in your diet is a delicious way to help meet these goals!
Nutrition Facts (2 Serving) Horumonyaki: Japanese Stir-fried Offal with Yakiniku Sauce
TOTAL NUTRITION VARUE
- Calories: 597 kcal
- Protein: 36.4 g
- Fat: 37.3 g
- Carbs: 36.5 g
- (Note: Calories for Shimacho are calculated at 70% of the edible portion, as we drain the excess fat during cooking.)
INGREDIENTS : Horumonyaki: Japanese Stir-fried Offal with Yakiniku Sauce
- 400g Beef Horumon (Shimacho)
- 200g Cabbage
- 100g Bean Sprouts (Moyashi)
- 40g Garlic Chives (Nira)
- 50–80g Yakiniku Sauce (e.g., Tomura)
How to make Horumonyaki: Japanese Stir-fried Offal with Yakiniku Sauce
- Prep the Pan: Line a frying pan with parchment paper (cooking sheet), ensuring the edges fit snugly inside the pan. Add the Shimacho and start sautéing. ⚠️ Caution: Make sure the parchment paper does not hang over the edges or come into contact with the open flame!
- Drain the Excess Liquid: As you cook, the Shimacho will release a large amount of water and fat. Once this happens, transfer only the meat to a separate, clean frying pan. 💡 Pro Tip: Don’t pour the hot liquid down the sink, as it can clog your pipes! Let the fat and water cool on the parchment paper until it solidifies, then simply fold it up and toss it in the trash.
- Crisp and Sear: Continue frying the Shimacho in the second pan until the surface becomes golden and tender-crisp. While frying, use a paper towel to wipe away any additional oil that comes out to keep it light and savory.
- Prep the Vegetables: While the meat is browning, cut the cabbage into bite-sized pieces and the garlic chives into 4cm (approx. 1.5-inch) lengths.
- Add Bean Sprouts: Add the washed and thoroughly drained bean sprouts to the pan with the meat.
- Sauté the Cabbage: Add the cabbage and stir-fry until it starts to soften and become slightly translucent.
- The Grand Finale: Add the garlic chives and give it a quick toss. Pour in the Yakiniku sauce and turn the heat to high. Stir-fry rapidly to ensure the sauce coats every piece and caramelizes slightly for that authentic BBQ aroma.
😋🍽️ Arrangement Cooking: Horumonyaki Udon!
Want to take your Horumonyaki to the next level? Add some Udon noodles! When stir-fried with the horumon, the thick, chewy Udon noodles soak up all the delicious fat, rich umami, and savory Yakiniku sauce. The result is an absolutely exquisite dish where every bouncy bite is bursting with flavor!
コメント