📝 About This Recipe
Hailing from the vibrant food stalls of Fukuoka, Motsu-nabe is a celebrated Japanese hot pot known for its deep umami flavor and collagen-rich beef offal. This soul-warming dish features tender, fatty beef small intestines simmered in a savory garlic and soy-based broth, layered with a mountain of fresh cabbage and garlic chives. It is a masterpiece of texture and bold aromatics, offering a uniquely satisfying experience that is both rustic and incredibly refined.
🥗 Ingredients
The Star (Offal)
- 500 grams Beef small intestine (Motsu) (cleaned and cut into 3-4cm bite-sized pieces)
- 2 tablespoons Wheat flour (for cleaning the offal)
- 1 tablespoon Coarse salt (for cleaning the offal)
The Umami Broth
- 5 cups Dashi stock (kombu and bonito based)
- 4 tablespoons Soy sauce (Japanese dark soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 3 tablespoons Sake (Japanese cooking sake)
- 1 tablespoon Sugar (to balance the salt)
- 1 tablespoon Miso (optional) (white or awase miso for extra body)
Vegetables and Toppings
- 1/2 Green cabbage (roughly chopped into large squares)
- 1 large bunch Nira (Garlic Chives) (cut into 5cm lengths)
- 4-6 cloves Garlic (thinly sliced)
- 1 block Silken Tofu (cut into cubes)
- 1-2 pieces Takanotsume (Dried Red Chili) (sliced into rings, seeds removed)
- 1 tablespoon Toasted White Sesame Seeds (for garnish)
- 2 portions Champon Noodles or Steamed Rice (for the 'shime' (end of meal))
👨🍳 Instructions
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1
Begin by cleaning the motsu (beef intestine). Place the pieces in a bowl and toss with flour and salt. Massage vigorously for 2 minutes to remove excess odors and impurities, then rinse thoroughly under cold running water.
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2
Blanch the cleaned motsu in a pot of boiling water for about 2-3 minutes. Drain and rinse again. This step ensures a clear, clean-tasting broth.
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3
In a large donabe (clay pot) or a deep stainless steel pot, combine the dashi stock, soy sauce, mirin, sake, sugar, and optional miso. Stir well and bring to a gentle simmer over medium heat.
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4
Once the broth is simmering, add the sliced garlic and half of the chili rings to infuse the liquid with aromatics.
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5
Carefully add the blanched motsu into the pot. Let it simmer gently for about 10 minutes to allow the offal to soften and absorb the flavors of the broth.
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6
Arrange the cubes of tofu around the edges of the pot.
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7
Add the cabbage in a thick layer over the top of the motsu. Don't worry if it looks like a lot; it will wilt down significantly.
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8
Place the nira (garlic chives) neatly on top of the cabbage in a uniform row. This is the signature look of Motsu-nabe.
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9
Garnish the top of the chives with the remaining chili rings and a generous sprinkle of toasted sesame seeds.
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10
Cover the pot and cook for another 5-7 minutes over medium-low heat until the cabbage is tender and the chives have wilted.
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11
Bring the entire pot to the table and serve directly from it, ensuring everyone gets a mix of offal, vegetables, and the rich broth.
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12
When the ingredients are mostly finished, add the champon noodles (or rice) to the remaining concentrated broth for the 'shime' to soak up every last drop of flavor.
💡 Chef's Tips
Cleaning the motsu with flour and salt is the secret to removing the gamey smell; never skip this step. If you cannot find beef small intestine, high-quality pork intestine or even fatty beef brisket can be used as a substitute. Do not overcook the nira (garlic chives); they should be vibrant green and just wilted for the best flavor. Adjust the amount of dried chili to your spice preference; the heat balances the richness of the fat perfectly. For a deeper broth, prepare your dashi stock from scratch using kombu and katsuobushi (bonito flakes).
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese lager or a dry Shochu on the rocks to cut through the richness. Serve with a side of spicy Karashi Mentaiko (cod roe) for a true Fukuoka experience. A simple side of pickled cucumbers (Kyuri Asazuke) provides a refreshing crunch between bites. Provide small bowls of Ponzu or Yuzu Kosho (citrus chili paste) on the side for dipping the meat. End the meal by cracking an egg into the final rice 'Zosui' for a comforting, velvety finish.