How to make traditional Hakata Motsunabe (Japanese Offal Hot Pot) with a delicious, fragrant and mildly spicy soy sauce based broth. (Serves 2)
- 200g beef offal (preferably small intestines) cut into bitesize pieces
- 250g cabbage roughly cut
- 50g burdock root (gobo)
- 150g firm tofu cubed
- 100g Chinese chives
- 1-2 dried whole chili peppers thinly sliced
- 1 tbsp garlic chips/dried garlic slices
- 1 tsp toasted white sesame seeds
- 2 tsp ground sesame seeds (optional)
- 2 portions of cooked champon/ramen noodles (wash after cooking to remove excess starch)
- 800ml dashi
- 2 tbsp Chinese chicken bouillon powder
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tsp oyster sauce
- 1 tsp grated garlic (or garlic paste)
- 1 tsp grated ginger (or ginger paste)
- 1 tsp light brown sugar
- To wash the motsu, place it in a bowl of cold water, swish it around and then pour it through a sieve placed over the sink to drain. Wash the bowl out, refill it with fresh cold water and set it aside.
- Fill a heatproof bowl (or large pot) with freshly boiled water and place the sieve with the motsu directly inside. Submerge for 10 seconds, then lift it up and shake. Pour the motsu back into the bowl of fresh water and swill it around. Drain before adding it to the broth.
- Take the burdock root and scrape off the skin using the back of a knife. Thinly slice diagonally and soak in water for 5 minutes. Drain before adding to the broth.
- Take a large pot and add the dashi, light soy sauce, dark soy sauce, mirin, sake, oyster sauce, grated garlic, grated ginger and light brown sugar.
- Mix it well and place the pot on the stove. Bring it to a boil over a medium heat.
- Once boiling, turn the heat down to simmer and add the motsu, burdock root, cabbage and firm tofu. Simmer until the burdock root and cabbage are softened.
- Sprinkle the Chinese chives, chili, garlic chips and toasted sesame seeds over the surface. Mix and simmer for a few minutes to allow the flavours to be absorbed into the broth.
- Add 1 tsp of ground sesame seeds in each serving bowl.
- Use a ladle to pour the motsunabe into the serving bowls, and enjoy until there are no ingredients left in the broth.
- Place cooked champon or ramen noodles in the leftover broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Hot pots
- Method: Simmering
- Cuisine: Japanese
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