Osaka – Happy Hour Every Day! Popular Izakaya “Motsuyaki Erubisu”

The pork offal is cooked down so gently that it feels like it could melt away. It’s so flavorful, and there’s no off smell at all!
The daikon radish and carrots simmered with the offal are great too. It makes me want some rice.

This is simple and delicious!
The umami of the shiokombu (strips of kombu kelp cooked in soy sauce then dried) pairs well with the cucumber.

Kobukuro is pig uterus.
It’s light and has no smell to it, with a pleasantly firm texture.
It’s great in the ponzu sauce!

This dish is made with pig stomach. While it’s called yukhoe (a Korean dish made with raw meat), the meat is cooked through.
It has a great firm texture to it!
It’s seasoned with ponzu mixed with grated daikon. The sweetness from the egg yolk makes a great accent.

This is a drink made by mixing Kinmiya shochu and sherbet frozen together with high sour.
Baisu is sweet and sour with plum and shiso flavors; I could probably drink several glasses of this no problem.

The huge pieces of liver were great!
It falls apart in your mouth after a bit of chewing.
The sweet and spicy sauce used further enhances the flavor of the liver!

Shiro is made with part of the pig’s large intestine.
The shiro is grilled to a fragrant finish, and you immediately get a mouthful of meaty umami when you bite into it.
It has no off smell to it at all; too good!!

Part of the pig’s lungs. This is my first time trying it.
It has a really unique fluffy texture to it.

There were lots of other things I wanted to try, but I was already full!
I’ll definitely be back!