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–+ servings

Hakata Motsunabe (Japanese Offal Hot Pot)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 portions

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 white sesame seeds
  • 2 tsp ground sesame seeds optional
  • 2 portions cooked ramen noodles thick type (champon) - wash after cooking to remove excess starch

Broth

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.
    Soaking beef intestines (motsu/horumon) in cold water
  • 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.
    Soaking beef intestines (motsu/horumon) in hot water
  • Pour the offal back into a bowl of fresh water and swill it around. Set aside for later.
    Soaking beef intestines (motsu/horumon) in cold water after hot water
  • 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.
    scraping the skin off of burdock root
  • Take a large pot and add 800 ml dashi stock, 2 tbsp Chinese-style chicken bouillon powder, 4 tbsp Japanese light soy sauce (usukuchi shoyu), 2 tbsp Japanese dark soy sauce (koikuchi shoyu), 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.
    Homemade motsunabe broth in an aluminum pot
  • 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.
    Motsunabe in an aluminum pot made with beef intestines, cabbage and tofu
  • Sprinkle 100 g garlic chive(s), 1-2 dried red chili pepper, 1 tbsp garlic chips and 1 tsp toasted white sesame seeds over the surface. Mix and simmer for a few minutes to allow the flavors to be absorbed into the broth.
    Motsunabe topped with Chinese chives, garlic chips, sliced chili and toasted sesame seeds
  • Divide 2 tsp ground sesame seeds between each serving bowl.
    Ground sesame in a gray serving bowl
  • Use a ladle to distribute the motsunabe between the serving bowls, and enjoy until there are no ingredients left in the broth.
    Motsunabe made with beef intestine, cabbage, tofu and Chinese chives mixed in an aluminum pot
  • Place 2 portions cooked ramen noodles in the leftover broth.
    Ramen noodles served in leftover motsunabe broth
  • Enjoy!

Notes

NOTE: The nutritional value includes the whole soup/broth, which we do not drink up.