How do you eat motsunabe?

Once the cabbage and chives are cooked, enjoy motsunabe as it is, and then use the leftover soup to eat champon noodles, that's the Hakata way. You can also make zosui (rice porridge) using any remaining soup.

What is beef offal in Japanese?

Beef offal is called either "gyu-motsu" (牛モツ) or "gyu-horumon" (牛ホルモン).

What does motsunabe taste like?

Motsunabe is a dish with a distinctive flavor that blends a simple broth with the rich fat and sweetness that emanates from the offal. It has a plump texture and melts in your mouth when you bite into it. It's an incredibly flavorful dish, but those who dislike fatty meat may struggle to enjoy it. However, the flavor of motsunabe can differ significantly depending on the quality and freshness of the motsu used, so it is very important to use fresh and good quality offal in the dish.

Hakata Motsunabe (Japanese Offal Hot Pot)

Name: Hakata Motsunabe (Japanese Offal Hot Pot)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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

Description

How to make traditional Hakata Motsunabe (Japanese Offal Hot Pot) with a delicious, fragrant and mildly spicy soy sauce based broth. (Serves 2)

Ingredients

Scale

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)

Broth

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Hot pots
Method: Simmering
Cuisine: Japanese

Keywords: motsunabe, motsunabe recipe, how to make motsunabe, motsu nabe, motsunabe recipe, what is motsunabe, what is motsu, horumon, horumon nabe, Japanese offal hot pot,

Description

Ingredients

Broth

Instructions

Pin It on Pinterest