Grilled offal (tripe, intestine, heart, tongue) cooked over charcoal at a tabletop grill with house tare sauce. Osaka's Zainichi Korean community developed this tradition in Tsuruhashi.
How to make Horumon
Serves: 2
Ingredients
- 300g beef tripe (shiro), cleaned
- 200g small intestine (marucho), cleaned
- 100g beef heart, sliced 5mm
- Tare: 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, 2 cloves garlic, 1 tbsp sesame oil
- Sesame seeds and spring onion to serve
Method
- Blanch tripe and intestine three times: bring to boil each time, drain, and rinse under cold water.
- Mix tare ingredients and marinate offal for 20 minutes.
- Heat a charcoal grill or cast-iron griddle to very high heat.
- Grill tripe 2-3 minutes per side until charred at the edges; intestine 1-2 minutes per side.
- Serve immediately with rice and extra tare on the side.
Editor tip. Charcoal produces a different flavour from gas; the smoke and direct heat char the fat in a way not replicable on an electric grill.
The editor picks for Horumon in Osaka are still in research. Meanwhile, see the Osaka signature-dishes index or the Osaka food guide.