Hakata Motsunabe (Japanese Offal Hot Pot)
https://sudachirecipes.comMotsunabe is a flavorful hot pot dish made with offal, cabbage, and chives cooked in a delicious broth. Although it comes in a variety of flavors, my recipe uses a homemade soy based broth flavored with garlic and chilies, it's seriously addictive and goes perfectly with noodles!
Ingredients
- 200 g beef offal (mostu) preferably small intestines cut into bitesize pieces
- 250 g green cabbage (white or pointed) roughly cut
- 50 g burdock root (gobo) (gobo)
- 150 g firm tofu cubed
- 100 g garlic chive(s)
- 1-2 dried red chili pepper thinly sliced
- 1 tbsp garlic chips or dried garlic slices
- 1 tsp toasted sesame seeds
- 2 tsp ground sesame seeds optional
- 2 portions cooked champon/ramen noodles wash after cooking to remove excess starch
Broth
- 800 ml dashi stock
- 2 tbsp Chinese-style 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 root or ginger paste
- 1 tsp light brown sugar
Instructions
- To wash the 200 g beef offal, 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 offal in the water. Submerge for 10 seconds, then lift it up and shake.
- Pour the offal back into a bowl of fresh water and swill it around. Set aside for later.
- Take 50 g burdock root (gobo) and scrape off the skin using the back of a knife. Thinly slice diagonally and soak in water for 5 minutes.
- Take a large pot and add 800 ml dashi stock, 2 tbsp Chinese-style 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, 1 tsp grated ginger root and 1 tsp light brown sugar. Mix 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 drained beef offal, drained burdock root, 250 g green cabbage and 150 g firm tofu. Simmer until the burdock root and cabbage are slightly softened.
- Sprinkle 100 g garlic chive(s), 1-2 dried red chili pepper, 1 tbsp garlic chips and 1 tsp toasted sesame seeds over the surface. Mix and simmer for a few minutes to allow the flavors to be absorbed into the broth.
- Divide 2 tsp ground sesame seeds between each serving bowl.
- Use a ladle to distribute the motsunabe between the serving bowls, and enjoy until there are no ingredients left in the broth.
- Place 2 portions cooked champon/ramen noodles in the leftover broth.
- Enjoy!
Notes
NOTE: The nutritional value includes the whole soup/broth, which we do not drink up.
Nutrition
Serving: 1003.8g | Calories: 871kcal | Carbohydrates: 111.3g | Protein: 36.7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3.59g | Cholesterol: 211mg | Sodium: 6002mg | Fiber: 14.2g