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Cozy Motsunabe Recipe: A Delicious Japanese Offal Hot Pot

Motsunabe: A Cozy Japanese Offal Hot Pot

There's something incredibly comforting about a hot pot bubbling away on the stove, especially when it’s filled with rich flavors and wholesome ingredients. Motsunabe, a traditional Japanese offal hot pot, has a unique charm that brings back fond memories of family gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Motsunabe
  • 300 g beef or pork offal (tripe, intestines, etc.)
  • 200 g tofu cut into cubes
  • 200 g napa cabbage chopped
  • 100 g shiitake mushrooms sliced
  • 1 medium onion sliced
  • 2 green onions chopped
  • 4 cups dashi broth
  • 3 tbsp soy sauce
  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tbsp sesame oil
  • to taste salt and pepper for seasoning
  • cooked rice for serving

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
  2. Step 2: Add the sliced onion and continue to sauté until it becomes translucent.
  3. Step 3: Next, add the beef or pork offal to the pot and cook until it’s nicely browned.
  4. Step 4: Pour in the dashi broth, soy sauce, sake, and mirin. Bring everything to a gentle simmer.
  5. Step 5: Add the chopped napa cabbage and shiitake mushrooms to the pot. Let them cook for about 5-10 minutes, until the vegetables are tender.
  6. Step 6: Gently add the tofu cubes and let it simmer for an additional 5 minutes.
  7. Step 7: Season with salt and pepper to taste.
  8. Step 8: Serve hot, garnished with chopped green onions, alongside cooked rice.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to loosen it up.