Basque-Style Stewed Offal
Traditional home-style dishes from around the world can easily become part of your own family’s cuisine in Japan, depending on the choice of ingredients and seasonings. A slow-cooked dish passed down through the monasteries of the Basque region in France, for example, gains a rustic, familiar charm when made with pork offal and soybeans, evoking the simplicity of Japanese flavors. For the best results, keep the seasoning minimal and incorporate vegetables with distinct textures.
Ingredients
- Pork offal 200g
- Onion half an onion
- Garlic 2 cloves
- Red pepper half an onion
- Celery half a stalk
- Soybeans (boiled) 50g
- Tomato paste 36g
- Red wine 50ml
- Water 300ml
- Laurel 1 sheet
- Olive oil 3 tablespoons
How to make it
- Please preheat over medium heat for about 30 seconds before cooking.
- Heat 2 tablespoons of olive oil in HEGE and sauté the minced garlic until fragrant.
- Once the garlic turns golden, add the onion, red bell pepper, and celery, all cut into 5mm cubes, and sauté until softened.
- Add the pork offal, soybeans, tomato paste, and red wine, and reduce the red wine until it is about half its original volume.
- Add the water and bay leaf, and continue to reduce until the liquid volume is about two-thirds.
- Season with salt and pepper, drizzle with 1 tablespoon of olive oil, and sprinkle with chopped celery leaves.
