Motsunabe
もつ鍋
Beef and pork offal (motsu) simmered in a rich miso or soy broth with garlic, chilli, and heaps of cabbage and chives — Fukuoka's beloved gutsy hot-pot that transformed post-war street food into a restaurant staple.
- Total
- 45 min
- Serves
- 2
- Level
- Medium
Prep 15 min · Cook 30 min
Ingredients
Method
Blanch motsu in boiling water for 2 minutes. Drain and rinse.
About 5 min
Bring chicken stock to a boil in a clay pot. Dissolve miso and soy sauce into broth.
About 8 min
Add motsu, garlic slices, and dried chilli. Simmer for 15 minutes.
About 15 min
Add napa cabbage and cook until wilted, 5 minutes. Add garlic chives in the last 2 minutes.
About 7 min
Finish with sesame oil. Serve directly from the pot. Traditionally, ramen noodles are added at the end to cook in the enriched broth.
About 5 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 46 g
- Carbs
- 22 g
- Fat
- 20 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 1600 mg
Contains: soy, wheat
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Recipe by Boon Tools.