Preparation:⇣⤵️
2 Servings
190kcal
800 grams pork rib
1-1/2 lb round steak, cut into strips 2 inches long
Tempura is a Japanese dish consisting of seafood, meat, and vegetables that have been coated in a thin, light batter and deep-fried. Unlike many other fried foods, tempura is famous for its crispy, airy, and non-greasy texture, designed to highlight the natural flavor of the ingredients rather than masking them.
Common ingredients include:
Seafood: Shrimp (Ebi), squid, and white fish.
Vegetables: Sweet potato, eggplant, pumpkin (kabocha), lotus root, and shiitake mushrooms.
Many people are surprised to learn that tempura did not originate in Japan. It was introduced in the 16th century (around the 1540s) by Portuguese missionaries and traders who arrived in Nagasaki.
The Portuguese brought a dish called peixinhos da horta ("little fish of the garden"), which consisted of battered and fried green beans. At the time, deep-frying was not a common cooking technique in Japan; most food was boiled, grilled, or eaten raw.
The word "tempura" comes from the Latin word tempora (meaning "times"). This refers to the Catholic "Ember Days" (Quattuor Tempora), which are specific times of the year when missionaries were forbidden from eating meat. To satisfy their hunger, they would fry vegetables and fish in batter.
Over the next few centuries, the Japanese refined the dish:
The Batter: The Portuguese version used a thicker, doughier batter (more like a fritter). The Japanese made it lighter and thinner by using ice-cold water and minimal mixing to prevent gluten development.
The Oil: As oil production (like sesame and canola) increased during the Edo Period (1603–1868), tempura became a popular street food sold at stalls.
What distinguishes tempura from regular fried food is the technique:
Ice-Cold Batter: Chefs use chilled water or even ice cubes to keep the batter cold. This creates a "thermal shock" when it hits the hot oil, making it exceptionally crispy.
Minimal Mixing: The batter is often mixed with chopsticks for only a few seconds, leaving lumps of flour. Over-mixing creates gluten, which makes the coating "bready" or chewy instead of light.
Tentsuyu Sauce: It is traditionally served with a dipping sauce made of dashi (soup stock), soy sauce, and mirin, usually mixed with grated daikon radish to help "cut" the oiliness.
Topic⤵️
Motsuni (ใใค็ ฎ), or more formally Motsu Nikomi (ใใค็ ฎ่พผใฟ), 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.
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).
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.
Though it started as a "commoner's food," Motsuni is now celebrated for being:
A Perfect Drink Pairing: The salty, umami-rich broth goes perfectly with Japanese beer or sake.
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.
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."
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!