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Cozy Motsunabe Recipe: A Delicious Japanese Offal Hot Pot

Motsunabe (Japanese Offal Hot Pot)

There's something undeniably comforting about a steaming pot of Motsunabe on a chilly evening. The rich, savory flavors of this Japanese offal hot pot evoke memories of family gatherings and cozy nights in.
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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
  • 500 g beef or pork offal intestines, tripe, or other cuts
  • 200 g napa cabbage chopped
  • 100 g shiitake mushrooms sliced
  • 100 g tofu cubed
  • 2 pieces green onions chopped
  • 4 cups dashi broth
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sesame oil
Salt and pepper
  • Optional: chili pepper

Equipment

  • Large Pot

Method
 

  1. Step 1: Rinse the offal thoroughly under cold water. Cut into bite-sized pieces and set aside.
  2. Step 2: In a large pot, heat the sesame oil over medium heat. Add the offal and sauté until lightly browned.
  3. Step 3: Pour in the dashi broth and bring to a simmer.
  4. Step 4: Add soy sauce, mirin, and sake to the pot. Stir to combine and let simmer for about 10 minutes.
  5. Step 5: Add the chopped napa cabbage, shiitake mushrooms, and tofu to the pot. Cook for an additional 5-7 minutes, until the vegetables are tender.
  6. Step 6: Season with salt and pepper to taste.
  7. Step 7: Serve hot, garnished with chopped green onions and optional chili pepper. Enjoy your Motsunabe!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove with a splash of water or broth to keep it moist.