Negishio Horumon yaki (Salty Beef Offal)

Negi shio horumon yaki (ネギ塩ホルモン焼き)

What kind of dish is Negishio Horumon yaki ??

“Negishio” is a word that refers to a dish made with Japanese white leek and salt.

Negi shio is usually seasoned with Torigara soup (chicken broth mix) or somi shantan.

Chicken broth mix and somi shantan are seasonings packed with umami, so you can complete your seasoning with just these.

You can also add garlic, white sesame seeds, or chili peppers to taste.

By the way, “Negishio dare” is a sauce made with negishio, sesame oil, and garlic. A typical dish that uses negishio dare is yakiniku gyutan (beef tongue).

Negishio goes well with pork, chicken, and beef, and is very easy to cook, so be sure to give it a try.

What kind of dish is horumon??

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

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

For more information about shimacho, see the Horumon Yakisoba article.　👇

NUTRITION FACTS : Negishio Horumon yaki (Salty Beef Offal)

• 217 Calories Protein 12.5 g Total Fat 16.4 g Total carbohydrates 6.1 g Sodium 1.3 g

INGREDIENTS : Negishio Horumon yaki (Salty Beef Offal)

• Shimacho (beef offal) (180g)
• Negi (Japanese white leek(30g)
• Chicken broth mix or somishantan (2g)
• Kabosu or lemon (1/2)

How to make Negishio Horumon yaki (Salty Beef Offal)

1. Line a frying pan with parchment paper, place the innards on top, and heat. Be careful not to let the parchment paper burn.
2. Recipe for Stir-fried Shimacho Leek with Salt (Photo)
3. A large amount of juice and fat will come out, so transfer the innards to a separate frying pan and fry until crispy.
4. While cooking, wipe off any fat released by the innards with a paper towel.
5. Once the innards are cooked, add chopped white onions and the clear soup base.
6. Once the white onions are soft, squeeze in a generous amount of lemon or kabosu citrus fruit and it’s done.
7. The fat that accumulates in the parchment paper will solidify as it cools, so discard it once it has solidified.