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4.8 from 12 votes

Hakata Motsunabe (Japanese Offal Hot Pot)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 portions
Calories: 871 kcal
Course: Main Course , Dinner
Cuisine: Japanese

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 (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 or garlic paste
  • 1 tsp grated ginger root or ginger paste
  • 1 tsp light brown sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour the offal back into a bowl of fresh water and swill it around. Set aside for later.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Divide 2 tsp ground sesame seeds between each serving bowl.
  9. Use a ladle to distribute the motsunabe between the serving bowls, and enjoy until there are no ingredients left in the broth.
  10. Place 2 portions cooked champon/ramen noodles in the leftover broth.
  11. Enjoy!

Notes

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

Nutrition Information

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 Cholesterol 211mg (70%) Sodium 6002mg (250%) Fiber 14.2g (57%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 871

% 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.