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Comforting Motsunabe Recipe: A Heartwarming Japanese Offal Hot Pot

Motsunabe (Japanese Offal Hot Pot)

A heartwarming Japanese offal hot pot, Motsunabe combines rich flavors from beef or pork offal with vibrant vegetables in a comforting broth, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Motsunabe
  • 300 g beef or pork offal intestines, tripe, or similar
  • 200 g napa cabbage chopped
  • 100 g enoki mushrooms trimmed
  • 100 g shiitake mushrooms sliced
  • 1 block tofu cut into cubes
  • 2 green onions chopped
  • 4 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tsp chili paste optional
  • 1 liter dashi broth or water
  • salt and pepper to taste

Equipment

  • Large Pot

Method
 

  1. Step 1: Start by cleaning the offal thoroughly under cold running water. Then cut it into bite-sized pieces.
  2. Step 2: In a large pot, combine the dashi broth, soy sauce, sake, mirin, minced garlic, and chili paste (if you like a bit of spice). Bring this mixture to a simmer over medium heat.
  3. Step 3: Add the cleaned offal to the pot and cook for about 10 minutes, until it becomes tender.
  4. Step 4: Next, add the chopped napa cabbage, enoki mushrooms, shiitake mushrooms, and tofu to the pot. Stir gently to combine.
  5. Step 5: Continue to simmer for an additional 5-7 minutes, or until the vegetables are tender.
  6. Step 6: Season with salt and pepper to taste, adjusting as needed.
  7. Step 7: Serve hot, garnished with chopped green onions for that extra touch.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 3 days. Reheat gently on the stove, adding a splash of broth or water if it seems too thick.