• 12 pcs jumbo shrimp
• 11 oz or 300g squid (body)
• 12 pcs fresh shiitake mushrooms
• 12 pcs shishi-togarashi peppers
• 16 pcs shiso leaves

• 1 cup grated radish to serve

• 1 pc lightly beaten egg mixed with cold water to make 1 1/4 cups
• 1 1/4 cups all-purpose flour, sifted
• Vegetables oil for deep-frying

• 1/2 oz. or 15g dried bonito flakes
• 1 cup water
• 1/4 cup mirin
• 1/4 cup light shoyu

1. Prepare the sauce first. Place all the ingredients for the sauce in a pan & bring to a boil over medium heat. Remove from heat & allow to cool. Strain.
2. Remove the heads from the shrimp. Shell & devein but leave the tails on. Cut out only the hard part from the center of the tail. Press tails with a knife to squeeze out excess liquid. Make 2-3 cuts on the undersides of the shrimp to prevent them from curling uo during cooking.
3. Peel the squid. Cut lengthwise into three & then crosswise into three slices of approximately 3/4" x 1 1/2" or 2cm x 4cm. Score each piece vertically twice.
4. Wipe the caps of the shiitake mushrooms with a damp cloth. Cut the off the stems.
5. Wash the shishi-toagarashi peppers & dry well. Trim the stems & make a slash down of each to prevent oil from spattering during cooking.
6. Wash the shiso leaves and dry well. Cut off the stems.
7. Start heating the oil gradually. While it is heating, prepare the batter. Mix the egg & cold water well. Add all the sifted flour at once and fold in & only lightly with cooking chopsticks, as if drawing crosses in the batter. add an ice cube.
8. Transfer half of the batter to another bowl and refrigerate until needed. This prevents the mixture from becoming sticky.
9. Dip the tip of the chopsticks in the first batch of batter and drop a small amount into the hot oil. When it sinks halfway then immeditely breaks up, the temperature has reached 350 degree Fahrenheit or 180 degree Centigrade & the oil is ready.
10. Dip the shrimp in flour, then dust off the excess. Dip in the batter and slide gently into the hot oil. Cook in small quantities, not allowing the shrimp to cover more than half of the surface of the oil. When the shrimp turn a crispy golden color, drain and place separately on a rack. Deep-fry the squid in the same way.
11. When all the squid pieces have been cooked, turn off the heat to allow the temperature of hot oil to fall slightly to about 340 degree Fahrenheit or 170 degree Centigrade. Add the second batch of batter to the first. Turn the heat back on the and deep-fry the shiitake mushrooms and shishi-togarashi.
12. Lower the heat slightly. Dip the back of the shiso leaves in the flour, then in batter again. Place two leaves together and dip in the again. Deep-fry until crisp.
13. Arrange the tempura on a serving dish. Pour the tempura sauce into serving bowls and place a small mound of grated radish in the center of each. Serve immediately. Dip the tempura in the sauce before eating.

Topic⤵️

Motsuni (もつ煮), or more formally Motsu Nikomi (もつ煮込み), is a classic Japanese comfort food consisting of stewed offal (internal organs). It is a staple in izakayas (Japanese pubs) and is particularly loved for its rich, savory flavor and melt-in-the-mouth texture.

What is Motsuni?

In Japanese, motsu means "offal" or "organ meats," and ni (from nikomi) means "to stew" or "to simmer."

• The Meat: It is typically made from pork or beef intestines (chitterlings). Other parts like tripe, liver, or heart may also be included.

• The Broth: The offal is slow-cooked for several hours to remove any tough texture. It is seasoned with either a miso-based broth (most common) or a soy sauce-based one.

• Common Ingredients: To balance the richness of the meat, it is often cooked with:

  • Root vegetables: Daikon radish, carrots, and burdock root (gobo).

  • Konnyaku: A firm, jelly-like yam cake that adds texture.

  • Garnish: Usually topped with plenty of sliced green onions and a sprinkle of shichimi togarashi (seven-spice chili).

Origins and History

Motsuni has its roots in Japan’s post-war era and regional survival culture:

• Post-WWII Resourcefulness: After World War II, food was scarce in Japan. Butchers and local residents began using the "leftover" parts of the animal—the organs—that were previously discarded. By simmering these parts with inexpensive vegetables and strong seasonings like miso and ginger (to mask the strong smell of the offal), they created a highly nutritious and cheap meal.

• The Fukuoka Connection: While Motsuni (the stew) is found nationwide, its close relative Motsunabe (offal hot pot) originated in Fukuoka in the 1950s. It was originally a dish for coal miners who needed high-stamina food.

• Kofu’s Specialty: There is a famous variation called Kofu Tori Motsuni from Yamanashi Prefecture. Unlike the soup-style version, this uses chicken organs (liver, gizzard, heart) simmered in a sweet and salty soy sauce glaze until they are shiny and caramelized.

Why is it popular today?

Though it started as a "commoner's food," Motsuni is now celebrated for being:

1. A Perfect Drink Pairing: The salty, umami-rich broth goes perfectly with Japanese beer or sake.

2. Health Benefits: It is surprisingly high in protein and vitamins, and the collagen from the connective tissues is often marketed as being good for skin health.

3. Winter Staple: Because it is served hot and hearty, it is one of the most popular dishes to eat during Japan’s cold winter months.

Fun Fact: When you see the term "Horumon" on a Japanese menu, it is often used interchangeably with motsu. The word comes from the Osaka dialect houru-mon, which literally means "things to throw away."

• 1000 cc. water
• 200 g. bituka o laman-loob ng baboy o baka
• 10 to 15 g. slices of luya
• 1 medium sliced sibuyas
• 1 stick gobo (burdock), sliced in 1 inch (optional)

• 1/2 radish,5mm. sliced
• 1 carrot, 5mm. sliced
• 1 pack konyaku,medium dice sliced (optional)
• 1 cloves garlic
• 1/3 green onion, thick sliced
• 1 1/2 tablespoon sugar
• 1 1/2 tablespoon mirin (Japanese sweet vinegar)
• 1 1/2 tablespoon sake or Japanese wine
• 2-3 tablespoon soy sauce or Japanese shoyu
• 2-3 tablespoon miso
• 2 cup of any kind of stock
• 1 teaspoon little bit of grated ginger
• 3 long green chile,optional cabbage, optional

Step 1: Pre-boiling Boil the innards (chitterlings/intestines) with the Boiling Mixture: ginger, 1 medium sliced onion, and gobo (burdock root). If burdock is unavailable, you may omit it. Let it boil for about 20–30 minutes to effectively remove the strong odor of the innards.

Step 2: Straining and Sorting Once boiled, remove from heat and drain using a large strainer. Separate the innards, gobo, and onion. Set aside the cooked gobo and onion for later. You may discard the ginger as it is no longer needed.

Step 3: Cleaning Wash the boiled innards thoroughly with water to ensure any remaining odor is gone.

Step 4: Simmering In a pot, combine the cleaned innards with the remaining ingredients and the previously set-aside cooked gobo and onion. Simmer over low heat for 7 minutes.

• Optional: If you prefer more vegetables, you can add cabbage and long green chilies at this stage.

Step 5: Final Seasoning After simmering for 7 minutes, add the konnyaku and miso paste. (If konnyaku is not available, it is okay to leave it out). Let it simmer for another 3 minutes over low heat.

Step 6: Serving Serve immediately while hot. This dish is best enjoyed when served steaming fresh!

1. Pakuluan ang lamang-loob o bituka na may kasama ang [Boiling Mixture]=luya, 1 medium sliced sibuyas, gobo-means burdock(kung walang burdock optional na hindi lagyan) for about to 20-30 minutes para maalis ang amoy ng laman-loob. 
2. Pagkakulo hanguin ang ang pinakuluan o salain sa isang malaking strainer.
3. Pagkatapos paghiwalayin ang laman-loob, gobo & sibuyas. I-set aside ang cooked gobo & sibuyas. 
4. Hindi na kasali ang luya at pwede nang itapon.
5. Hugasan ang laman-loob para maalis ang amoy. 
6. Pagkatapos pakuluin ulit ang laman-loob at ang natitirang sangkap kasama ang cooked gobu & onion for 7 minute sa mahinang apoy. 
7. Kung gusto ng maraming gulay ay puwedeng dagdagan din cabbage & long green chile. 
8. Pagkatapos kumulo ng 7 minute ay ilagay ang konyaku & miso, but kung walang konyaku e optional na ring hindi lagyan. 
9. Tapos 3 minutes ulit pakuluan sa mahinang apoy. 
10. Pagkatapos ihain habang mainit. Dahil masarap ito kung mainit.