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Heat up with a bowl of wealthy and savory Motsunabe—a regional Japanese scorching pot dish with plump beef offal, garlic chives, cabbage, and tofu simmered in a creamy miso broth. It’s filled with deep umami goodness!
Selection meats might not come to thoughts once you consider Japanese delicacies. On the contrary, Motsunabe (Japanese Offal Sizzling Pot) is a traditional regional dish that you could now discover at specialty eating places in lots of elements of Japan. Whereas beef small gut might not swimsuit everybody, I encourage you to do that recipe should you’re a fan of its distinctive, chewy texture. It makes a wealthy and creamy broth with deep umami, too.
When you’re craving extra scorching pot dishes, attempt my Sukiyaki Recipe, Mille-Feuille Nabe, and Shabu Shabu recipe subsequent!
What’s Motsunabe?
Motsunabe (もつ鍋) is a scorching pot dish of beef small gut (motsu) that’s a regional specialty of Hakata ward in Kyushu’s Fukuoka Metropolis. It was created throughout post-World Battle II meals shortages to assist individuals refill on obtainable and reasonably priced cuts of meat. As soon as born of necessity, consuming motsu is now mainstream, with eating places specializing in offal showing in Tokyo across the 12 months 2000.
Why I Love This Recipe
- An expensive soup broth: The star of motsunabe for me is the wealthy and deeply savory soup. It’s creamy from the meat small gut fats and candy from the inexperienced cabbage.
- Comforting and savory: Though traditional motsunabe is soy sauce based mostly, I season my broth with miso, garlic, and sesame seeds—my favourite umami flavors.
Components for Motsunabe
- beef small gut (motsu) – I used frozen; don’t use pork offal
- sliced pork stomach
- medium-firm tofu (momen dofu)
- inexperienced cabbage
- garlic chives (Chinese language chives or nira)
- bean sprouts
- garlic
- dried pink chili pepper
- kosher salt, all-purpose flour (plain flour), and sake – to wash and prep the offal
- Soup:
Discover the printable recipe with measurements beneath.
The place to Purchase Beef Small Gut?
Of all of the varieties of beef offal, use solely the small gut (小腸) for motsunabe. It has loads of white fats, a gentle style, and a agency and chewy texture. Eating places all the time use contemporary, uncooked small gut for a plump motsu and wealthy, savory inventory. Take a look at the high-quality, home Japanese motsu within the picture beneath!
House cooks can buy uncooked small gut which might be cleaned and vacuumed-sealed for comfort at supermarkets. Pre-boiled gut can be found, however a lot of the scrumptious fats has been eliminated so I wouldn’t suggest that though it looks as if a time saver.
For these of us dwelling exterior of Japan, good-quality motsu is extraordinarily tough to get. I may solely discover frozen beef small gut at HMart in San Francisco. Sadly, it didn’t have white fats across the gut just like the Japanese motsu pictured above, and my kitchen was smelly for about half a day afterwards. The meals tasted nice, although! I simply must warn my readers first.
Substitutions
- Beef small gut: There isn’t any substitute for this ingredient. Don’t use pork offal as a result of it has a robust odor and taste. You can also make this dish utilizing solely pork stomach; nonetheless, it lacks deep umami and tastes nothing like motsunabe.
- Sliced pork stomach: Buy it in skinny slices or blocks at Japanese, Korean, and Chinese language markets. When you can’t discover it, you need to use leaner pork loin or your selection of protein. You too can slice a pork stomach block your self with my tutorial Slice Meat Thinly.
- Garlic chives: When you don’t have them, you can substitute inexperienced onions (scallions).
- Miso: You’ll be able to skip the miso taste and make a light-weight, soy sauce-flavored soup similar to the unique Hakata motsunabe. When you miss the miso, please style the soup and modify the salt. See Variations beneath for different flavors.
Make Motsunabe
Preparation
Step 1 – Slice the veggies and pork. Lower the cabbage, garlic chives, pork stomach, and tofu into bite-size items. Slice the garlic and chili pepper into skinny rounds.
Step 2 – Lower and rinse the offal. Lower the meat small gut into 1-foot (30-cm) lengths. Completely clear the within of the intestines with operating faucet water.
Step 3 – Lower into small items and rub with salt. Rinse away the filth and odors with a robust stream of faucet water.
Step 4 – Rub with flour and rinse one final time. Coat with flour and rub it in along with your hand, then wash it off. Lastly, rinse every bit nicely, in and out, with operating water.
Step 5 – Parboil. Blanch the offal for 1 minute in water with a splash of sake. Drain and switch to a plate or tray.
Cooking
Step 6 – Construct the soup. Pour the hen inventory, soy sauce, sake, mirin, and floor sesame seeds into the pot and produce to a simmer on medium warmth. Then, add the miso.
Step 7 – Cook dinner. Add the cabbage and bean sprouts and produce to a simmer. Then, add the pork, intestines, tofu, garlic chives, sliced garlic, and chili pepper. Cowl and cook dinner for 10–quarter-hour.
Step 8 – Serve. When the cabbage is tender and the pork is cooked by way of, serve and luxuriate in.
Nami’s Recipe Ideas
- Purchase frozen beef small gut right here within the US. I discovered it at my native Korean market. When you’re in Japan, you need to use parboiled home motsu discovered at supermarkets. Contemporary and uncooked Japanese motsu makes the most effective motsunabe, however it’s tough to supply.
- Take your time cleansing the offal. I completely rinsed every bit, one after the other, in and out. Don’t skip the salt and flour steps, both. They take up odors and salt additionally helps take away slime.
- Don’t parboil the offal too lengthy. I rapidly boil the motsu for only one minute. This removes impurities and extra fats so the motsunabe soup doesn’t turn into too oily.
- Cook dinner the offal rapidly. I simmered it for simply 10–quarter-hour. It’s prepared when it puffs up and turns into plump. When you stew it a very long time, the scrumptious fats will soften away and the motsu will turn into skinny.
- Don’t stir when you add the motsu. When you do, it would fall to the underside of the pot.
- Don’t dilute the soup. Keep away from including an excessive amount of liquid or greens with excessive moisture content material, as they are going to water down the broth’s scrumptious taste.
- Eat the motsunabe as is. The scrumptious broth is already flavored, so there’s no want so as to add ponzu sauce or another dipping sauce. I do like to supply yuzu kosho on the desk for brightness and slightly warmth.
Variations and Customizations
“Hold it easy” is the essential rule for this Fukuoka prefecture specialty. Whereas we don’t need to add elements that may dilute the soup’s taste, there are a number of methods that you could customise the dish. Under are a couple of of my favourite variations.
- Change the soup taste. You can also make this flavorful scorching pot dish with a unique seasoning as an alternative of miso. The everyday number of flavors contains unique soy sauce, salt, or spicy soup. You possibly can additionally experiment with inventive variations like kimchi flavors.
- Swap fried tofu. Change out common tofu for fried tofu cutlets (astuage), deep-fried tofu pouches (aburaage), and even fried tofu puffs.
- Use different low-moisture greens. I like to recommend including shredded burdock root (gobo), which matches nicely with offal. Onions or yams additionally work. So do enoki or shimeji mushrooms, however don’t use shiitake mushroom as a result of it has a robust taste. Keep away from veggies with a whole lot of moisture that might dilute the fragile soup seasoning.
- Make rice porridge and ramen. After the principle course, simmer cooked Japanese rice within the wealthy and candy broth to complete the meal. You possibly can additionally use ramen, udon, or traditional champon noodles (could also be exhausting to seek out). Stir in overwhelmed egg and chopped inexperienced onions, then prime every portion with shredded seaweed.
What to Serve with Motsunabe
Storage and Reheating Ideas
To retailer: You’ll be able to preserve the leftovers in an hermetic container and preserve them within the fridge for 3 days or within the freezer for as much as a month. Whenever you freeze it, take away the tofu as its texture will change when frozen.
To reheat: Reheat in a pot on the range over medium warmth. When you beforehand froze it, defrost it within the fridge in a single day and add contemporary tofu when reheating the subsequent day.
Ceaselessly Requested Questions
For this hotpot recipe, please use solely beef small intestines, which have a milder taste, loads of white fats, and a chewy texture.
It’s not essential, since hen inventory serves as the bottom of the soup. Motsu wants a robust taste broth.
Please examine the Notes below the recipe card for directions and ideas for cleansing.
For the Different Components
Forestall your display screen from going darkish
To Put together the Components
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Utilizing a sharp knife, lower out the thick core from ½ head inexperienced cabbage. Chop the cabbage into squares about 1–1½ inches (2.5–3.8 cm), then wash and dry it.
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Lower off the robust ends of 3 oz garlic chives (Chinese language chives or Nira) and slice it into 2-inch (5-cm) items. Subsequent, slice ½ block medium-firm tofu (momen dofu) into skinny slabs.
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Thinly slice 6 cloves garlic crosswise. Lower 2 items dried pink chili pepper into skinny rounds, discarding the seeds should you want a much less spicy scorching pot.
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Lower ½ lb sliced pork stomach into 2-inch (5-cm) items.
To Clear and Parboil the Offal
To Combine the Sizzling Pot Broth
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Grind 2 Tbsp toasted white sesame seeds in a mortar and pestle. Depart some seeds unground for texture.
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Mix 4 cups hen inventory/broth, 3 Tbsp mirin, 2 Tbsp sake, 3 Tbsp soy sauce, and 1 Tbsp oyster sauce in a measuring cup or bowl.
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Add the floor sesame seeds and stir to mix.
To Cook dinner the Motsunabe
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Add the broth elements to a donabe or heavy-bottomed pot. Carry it to a simmer over medium warmth.
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Dissolve 2 Tbsp miso into the recent broth. I am utilizing my favourite miso muddler and draining ladle.
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Add all the cabbage and 6 oz bean sprouts. Cowl the pot and produce to a simmer. Tip: Don’t fret, it could appear to be rather a lot at first, however they are going to finally wilt.
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As soon as simmering, add the pork stomach on one aspect and the gut on the opposite aspect, preserving the center open. Place the tofu on one finish. Lastly, place the garlic cloves, garlic chives, chili items, and sesame seeds garnish throughout the center. Cowl and cook dinner for 10–quarter-hour. When it reaches a boil, scale back the warmth to medium low and proceed to simmer.
To Serve
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When the cabbage is tender and the pork is cooked by way of, serve and luxuriate in it with elective yuzu kosho (Japanese citrus chili paste).
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Ending course (elective): After you have completed the principle course, you need to use the wealthy and creamy broth to make rice porridge or ramen noodles to finish the meal.
To Retailer
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Switch the leftovers in an hermetic container and preserve within the fridge for 3 days or within the freezer for as much as a month. Take away the tofu earlier than freezing as its texture will change when frozen. Reheat in a pot on the range over medium warmth. When you beforehand froze it, defrost it within the fridge in a single day and add contemporary tofu when reheating.
1. Rinse Completely
- Use scorching operating water to clean away any seen residue instantly after cleansing the offal.
- Pay additional consideration to the drain space, the place bits of fats or slime might accumulate.
2. Scrub with Baking Soda and Dish Cleaning soap
- Sprinkle baking soda over the sink and scrub with a sponge or brush.
- Add a little bit of dish cleaning soap to chop by way of grease and take away odors.
3. Disinfect with Vinegar or Bleach
- Spray white vinegar across the sink and let it sit for a couple of minutes earlier than rinsing. It helps neutralize odors and kill micro organism.
- To deep clear, combine a bleach resolution of 1 half bleach with 10 elements water. Then pour it across the sink, let it sit for five–10 minutes, and rinse nicely.
4. Deodorize the Drain
- Pour ½ cup baking soda into the drain adopted by ½ cup scorching vinegar. Let it fizz for a couple of minutes, then flush with scorching water.
- Alternatively, pour boiling water down the drain to dissolve grease buildup.
5. End with Lemon or Important Oils
- Rub a lower lemon over the sink or add a couple of drops of tea tree or eucalyptus oil for a contemporary, clear scent.
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