Entree: Japan – Kansai / Osaka-Kyoto – ホルモン焼き ➤ Horumon-yaki (grilled seasoned offal with cabbage)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) mixed beef and pork offal (horumon), trimmed and cut into 1-inch pieces
- 2 cups (150 g) green cabbage, coarsely shredded
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 scallions, sliced, about 2 oz (60 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sesame oil
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (4 g) sugar
- 1 tsp (5 g) toasted sesame seeds
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the offal well under cold water, blanch briefly in boiling water 2–3 minutes to remove impurities, then drain and pat dry.
2. In a bowl combine soy sauce, sake, mirin, sesame oil, minced garlic, grated ginger and sugar; add the offal and marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Heat a large cast-iron griddle or heavy skillet over high heat and add 1 tbsp (15 ml) vegetable oil. Add shredded cabbage and sliced onion, season lightly with salt and pepper, and stir-fry until starting to char and soften, about 4–6 minutes. Push vegetables to the side of the griddle.
4. Add remaining 1 tbsp (15 ml) oil to the hot surface and spread out the marinated offal in a single layer. Sear without moving for 2–3 minutes to develop a crust, then stir and continue cooking until pieces are well browned and cooked through, about 6–8 minutes total depending on size.
5. Pour any remaining marinade (reserve a small amount if concerned about raw marinade) over the offal and vegetables; toss and cook a further 1–2 minutes to glaze and reduce the sauce.
6. Transfer to a platter, sprinkle with sliced scallions and toasted sesame seeds, and serve immediately with lemon wedges and steamed rice.