How to Make Motsunabe At Home (Japanese Offal Hot Pot)

By Sudachi · 60 min

Ingredients

Instructions

1. Rinse the 200 g beef offal in cold water, drain it, then rinse the bowl and refill it with fresh cold water.
2. Pour freshly boiled water into a heatproof bowl or large pot, submerge the sieve of offal for 10 seconds, then lift it out and shake off the water.
3. Transfer the offal to the fresh water, swish it around, and set it aside.
4. Scrape the skin off the 50 g burdock root with the back of a knife, slice it thinly on the diagonal, and soak it in water for 5 minutes.
5. In a large pot, combine the 800 ml dashi, 2 tbsp chicken bouillon powder, 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 and 1 tsp light brown sugar. Stir well and bring to a boil over medium heat.
6. Once boiling, lower the heat to a simmer. Add the drained offal, drained burdock, 250 g cabbage and 150 g firm tofu, and simmer until the burdock and cabbage are slightly softened.
7. Scatter over 100 g garlic chives, 1-2 thinly sliced dried red chilies, 1 tbsp garlic chips and 1 tsp toasted white sesame seeds. Stir and simmer a few minutes so the broth absorbs the flavours.
8. Put 2 tsp ground sesame seeds into each serving bowl, then ladle the motsunabe into the bowls and eat until the ingredients are gone.
9. Add the 2 portions of cooked ramen noodles to the leftover broth to finish.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GarlicGingerBrown sugarBeefCabbageTofuRamen noodle