Horumon Itame (Stir Fried Offal With Yakiniku no Tare)

Horumon itame (ホルモン炒め）

What kind of dish is Horumon itame??

offal = horumon itame = stir fry 　tare = sauce yakiniku = Japanese style BBQ

A dish of offal stir-fried with vegetables is called “horumon itame”. This dish is appealing with its chewy texture of offal and the aroma of garlic.

In Japanese BBQ (yakiniku), offal is called horumon, and there are many types of horumon.
The horumon used here is different from the horumon that regulates bodily functions.

This recipe uses shimachō (cow intestine).

When cooking horumon, I always have a hard time deciding whether to use soy sauce, miso, or yakiniku sauce. Either way is delicious.

I used a store-bought yakiniku sauce this time, but it’s also a good idea to make your own yakiniku sauce by mixing garlic, ginger, soy sauce, and gochujang.

What kind of food is Yakiniku no tare??

“Yakiniku no tare” is a soy sauce based seasoning that combines spices such as garlic and chili peppers, sweeteners such as fruits and sugar, and aromatic vegetables such as celery.

“Tare” is a Japanese word that means “sauce”.

Originally, when making yakiniku at home, it was common to dip grilled meat in tare, but nowadays meat is sometimes soaked in the tare before grilling.

The flavor of the yakiniku sauce has evolved to include those based on garlic and salt instead of soy sauce, and refreshing ones using grated daikon radish and citrus fruits.

The one I used this time is Tomura Yakiniku no Tare. This is a product manufactured by a butcher in Miyazaki Prefecture.

Tomura’ｓ OFFICIAL WEB SITE 　👉　 https://www.tomura.com

Ebara’s “Ougon no tare” is also recommended.

There are many recipe ideas for using yakiniku sauce in various dishes such as fried rice and yakisoba, so find your favorite sauce.

Homemade yakiniku sauce recipe

Here is a simple homemade yakiniku sauce recipe.

1. Soy sauce (80g)
2. Sugar (30g)
3. Garlic (3g)
4. Ginger (3g)
5. Gochujang (12g)
6. Sake (10g)
7. Sesame oil (4g)
8. Roasted sesame seeds (5g)

Grate the garlic and ginger, add all the ingredients to a saucepan and bring to a boil, then turn off the heat and let cool.

NUTRITION FACTS of Horumon Itame

TOTAL NUTRITION VARUE

• 521kcal
• Protein 45.0 g
• Fat 25.3 g
• Carbs 35.9 g
• Salt Equivalent 8.0 g

(Nutritional value assuming half of the fat in beef offal is discarded)

Beef offal (shimachou) NUTRITION VARUE PER 100g

• 570 kcal
• Protein 35.3 g
• Fat 49.4 g
• Carbs 0 g
• Salt Equivalent 0.8 g

INGREDIENTS for Horumon Itame

• Beef offal (shimachou) 400g
• Cabbage 200g
• Bean sprouts 100g
• Chinese Chives 40g
• Tomura’s Yakiniku no tare 50～80g

Horumon Itame COOKING INSTRUCTIONS

1. Put the Shimacho in a pot and fry. (I like to put a parchment sheet in the pot and fry the Shimacho on it. This makes it easier to discard the fat that comes out of the Shimacho after cooking. If you do this, be careful not to burn the parchment sheet.)
2. A lot of excess fat and water will come out, so remove the shimacho, transfer it to another frying pan, and fry until the surface is crispy.
3. Discard the fat that has cooled and hardened.
4. Cut the cabbage into bite-sized pieces.
5. Wash the chives and cut them into 4cm lengths.
6. Add the cabbage, chives, and bean sprouts to the frying pan and fry.
7. When the vegetables are cooked, add the yakiniku sauce.
8. Stir-fry over high heat.