Fried Offal

Ingredients
Offal, boiled or fresh
Water
Salt, to taste

Here in Japan, where I live, I can easily buy boiled offal at the supermarket. It usually comes already cooked and packed, so it’s very convenient.

I simply put the boiled offal in a frying pan and add a little water—just enough to partially cover it. I let it boil until all the water evaporates. As the water disappears, the natural fat from the offal starts to come out. Once the water is completely gone, I keep stirring the offal so it cooks evenly. I continue cooking until it becomes nice and crispy and releases plenty of its natural fat.

When it’s crispy, I transfer it to a bowl lined with kitchen paper. I put another piece of kitchen paper on top, cover the bowl, and gently shake it up and down so the paper can absorb some of the excess oil.

Then I transfer the crispy offal to another bowl and add salt to taste.

I really enjoy this as a simple pulutan with a cold beer or any kind of liquor. It’s also great as a snack or appetizer. Crispy, savory, and very satisfying!

If you can’t find boiled offal, you can use fresh offal instead. Just make sure to wash it very well and cut it into bite-sized pieces before boiling.

The cooking process is basically the same. It’s such a simple dish to make, but it’s really delicious. Sometimes, the simplest recipes are the best!