How to Make Motsunabe at Home
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Recipe Overview
Overview
Motsunabe is a dish that might seem intimidating at first, but once you dive into the preparation, it becomes an exciting culinary adventure. The star of this hot pot is undoubtedly the beef intestines, which, when cooked properly, melt in your mouth and impart a rich flavor to the broth. The process begins with cleaning the intestines thoroughly, ensuring they are ready to absorb all the delicious flavors of the broth.
The broth itself is a harmonious blend of dashi stock, soy sauce, mirin, and a touch of oyster sauce, creating a savory base that complements the natural sweetness of the beef. Adding in fresh vegetables like cabbage and burdock root not only enhances the dish’s texture but also contributes to its overall flavor profile. The inclusion of ramen noodles at the end is a delightful touch, making this dish hearty and satisfying.
What I love most about Motsunabe is its communal aspect. Traditionally, it’s served bubbling at the table, allowing everyone to enjoy the cooking process together. It’s a perfect dish for gatherings, bringing warmth and comfort to any meal. Whether you’re a fan of offal or trying it for the first time, this recipe is sure to impress and satisfy your taste buds.
Recipe Details
Steps & Tips
Cut 200 g of small beef intestines into small pieces using kitchen scissors.
Tip: When selecting beef intestines, look for a pink color and fat with a clear and milky white appearance.
Fill the cut intestines with fresh water and swish them around to clean. Drain when the water turns cloudy.
Place the cleaned intestines into a pot of boiling water for 10 seconds, then transfer them to a bowl of cold water.
In a large pot, add 800 ml of dashi stock, 2 tbsp of Chinese chicken bouillon powder, 4 tbsp of soy sauce, 3 tbsp of mirin, 2 tbsp of dark soy sauce, 2 tbsp of sake, 1 tsp of oyster sauce, 1 tsp of light brown sugar, 1 tsp of grated ginger root, and 1 tsp of grated garlic. Mix and bring to a boil over medium heat.
Reduce heat to a simmer and add 250 g of roughly cut cabbage, 50 g of thinly sliced burdock, 150 g of cubed tofu, and the washed beef intestines.
Tip: The natural water content of the cabbage plays a crucial role in controlling the broth's saltiness.
Tip: If you can't get burdock, carrots are a good substitute.
Once cooked, sprinkle the top with 100 g of garlic chives, thinly sliced dry red chili peppers, fried garlic chips, and sesame seeds.
Mix the garlic and chilies into the broth to add more flavor.
Cook ramen noodles in a separate pot of boiling water, then drain and wash them.
Add the cooked ramen noodles to the soup.
Tip: Don't be tempted to add uncooked noodles straight to the broth, as it will become thick and starchy.
Dish up the soup with noodles and enjoy.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Tofu
→ Substitution: Tempeh
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Motsunabe is a traditional dish from the Hakata region of Japan, originally created by miners using offal and local vegetables.
- •The dish is typically served bubbling at the table, allowing diners to enjoy the flavors as they meld together.
- •Using fresh ingredients like pinkish beef intestines ensures the best flavor and texture in the dish.
- •The natural water content of cabbage plays a crucial role in balancing the broth's saltiness.
