Hakata Motsunabe (Japanese Offal Hot Pot)
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
2 portions
-
Calories
871 kcal
-
Course
Main Course, Dinner
-
Cuisine
Japanese
Hakata Motsunabe (Japanese Offal Hot Pot)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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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
- 150 g tofu cubed, firm
- 100 g garlic chives
- 1-2 dried red chili pepper thinly sliced
- 1 tbsp garlic chips or dried garlic slices
- 1 tsp sesame seeds toasted
- 2 tsp sesame seeds optional, ground
- 2 portions noodle wash after cooking to remove excess starch, cooked, champon or ramen type
Broth
- 800 ml dashi stock
- 2 tbsp chicken bouillon powder Chinese-style, granules
- 4 tbsp soy sauce light
- 2 tbsp dark soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tsp oyster sauce
- 1 tsp garlic or garlic paste, grated
- 1 tsp ginger root or ginger paste, grated
- 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 (granules), 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 Information
Show Details
Serving
1003.8g
Calories
871kcal
(44%)
Carbohydrates
111.3g
(37%)
Protein
36.7g
(73%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3.59g
(21%)
Cholesterol
211mg
(70%)
Sodium
6002mg
(250%)
Fiber
14.2g
(57%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Serving | 1003.8g | |
| Calories | 871kcal | 44% |
| Carbohydrates | 111.3g | 37% |
| Protein | 36.7g | 73% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3.59g | 21% |
| Cholesterol | 211mg | 70% |
| Sodium | 6002mg | 250% |
| Fiber | 14.2g | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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