Basque-Style Stewed Offal
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.
Items used | φ250 Open Fire Pot
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
- 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.
POINT
- This is a stew that can be made entirely in one HEGE without the need to prepare stock in a separate pot.
- The caramelization that occurs when cooking the ingredients is dissolved by the moisture from the red wine and other liquids, allowing the rich flavors to be fully concentrated in the dish. Unlike non-stick pans, this is a unique feature of HEGE.
- Using tomato paste instead of canned tomatoes not only saves time but also enhances the flavor even more.
