Horumonyaki


Horumonyaki is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku. The name horumon is derived from the word "hormone", with the intended meaning of "stimulation", as in the original Greek. The name horumon is also similar to the Kansai dialect term hōrumon, which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.

Ingredients

Although horumon may be beef or pork, beef is more commonly used. Common horumon items include:
* although "hearts" would typically be pronounced and written in roman script with an elongated "a" sound written as "aa" as in haatsu, in this culinary sense, it is pronounced in Japanese unelongated, hence the one "a".