1Rinse the Beef small intestine and Beef large intestine thoroughly under cold running water. Blanch the offal in boiling water for 1-2 minutes, then drain and rinse again to remove any impurities. Pat dry.
2In a large bowl, combine Koikuchi soy sauce, Sake, Mirin, Red miso paste, Sugar, minced Garlic, grated Ginger, Sesame oil, and Ichimi togarashi. Whisk until the Red miso paste and Sugar are fully dissolved, creating the marinade.
3Add the cleaned Beef small intestine and Beef large intestine to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
