Savory Motsunabe (Japanese Beef Intestine Hot Pot) at Home
Savory Motsunabe (Japanese Beef Intestine Hot Pot) at Home
Deep and Savory Flavor! Authentic Japanese Beef Intestine Hot Pot (Motsunabe) Recipe
Introducing a special Motsunabe recipe that’s mindful of your health. If you love grilled beef intestines but find them too rich, this recipe is for you. We’ve minimized the fat from the intestines while maximizing the clean, deep flavor of the broth. Easily recreate the authentic charm of Motsunabe in your own kitchen! It’s perfect for creating warm memories with loved ones you want to cherish for a long time.
Main Ingredients- 1kg fresh beef intestines (Motsu)
- 1/2 head cabbage
- 100g chives
- 100g bean sprouts
- 1 block firm tofu
- Pinch of red pepper flakes (or Korean green chili peppers)
- Pinch of sesame seeds (optional)
- 1 red chili pepper (for garnish, optional)
Broth Ingredients- 2L water
- 2 Tbsp soy sauce
- 8 Tbsp Tsuyu (Japanese dipping sauce)
- 4 Tbsp cooking sake (Mirin can be used)
- 2 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp Hondashi (Japanese dashi granules)
Optional Additions- 1-2 servings fresh noodles or ramen noodles
- 2L water
- 2 Tbsp soy sauce
- 8 Tbsp Tsuyu (Japanese dipping sauce)
- 4 Tbsp cooking sake (Mirin can be used)
- 2 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp Hondashi (Japanese dashi granules)
Optional Additions- 1-2 servings fresh noodles or ramen noodles
Cooking Instructions
Step 1
Cut the fresh beef intestines into bite-sized pieces, approximately 2-3 cm. Rinse them thoroughly under running water.
Step 2
Blanch the prepared intestines in boiling water for about 2-3 minutes. Immediately cool them in ice water; this helps separate and remove excess fat. Drain well after cooling.
Step 3
Remove the core from the cabbage and cut it into large pieces, about 4-5 cm. Cutting them this way helps to bring out their sweetness when cooked.
Step 4
Trim the chives and cut them into lengths of about 5-7 cm. This makes them easy to eat and visually appealing in the hot pot.
Step 5
Finely slice the red chili pepper, removing the seeds, for a colorful garnish. You can omit this if you prefer less spice or for decoration.
Step 6
Cut the firm tofu into slices of about 1.5 cm thickness. Slicing them too thinly can cause them to break apart during cooking.
Step 7
In a large bowl, combine 2L of water with 2 Tbsp soy sauce, 8 Tbsp Tsuyu, 4 Tbsp sake, 2 Tbsp oyster sauce, 2 Tbsp oligosaccharide, and 2 Tbsp Hondashi. Stir well until any sugar dissolves to create the broth. (If Hondashi is unavailable, boil 2L of water with dried anchovies or kelp, then add 10g of katsuobushi (bonito flakes) for 1-2 minutes, and strain. You may need to adjust the amount of Tsuyu in this case.)
Step 8
Line the bottom of your hot pot with the large cabbage pieces. Then, spread the rinsed bean sprouts thinly and evenly over the cabbage. This layering helps to infuse the broth with the sweetness of the cabbage and the freshness of the sprouts.
Step 9
Arrange the tofu and blanched, drained beef intestines attractively on top. Pile the cut chives neatly in the center. Presenting the ingredients beautifully is key to an appealing Motsunabe.
Step 10
Sprinkle red pepper flakes over the chives for a touch of heat, according to your preference. More can be added if you enjoy spicy food. (Finely chopped Korean green chili peppers can be substituted if red pepper flakes are not available.)
Step 11
Lightly sprinkle sesame seeds over the spiced chives for a nutty aroma and visual appeal. This step is optional but adds a nice touch.
Step 12
Finally, place the thinly sliced red chili pepper in the center to add a vibrant splash of color. This garnish truly elevates the appearance of the Motsunabe.
Step 13
Slowly pour the prepared broth into the pot along the sides, ensuring not to flood the ingredients. Add enough broth to cover the ingredients.
Step 14
Place the pot over medium heat and simmer for about 20 minutes. During cooking, skim off any excess fat that rises to the surface for a cleaner, more delicate broth. Enjoy your delicious Motsunabe!
Step 15
Once you’ve enjoyed most of the Motsunabe, don’t forget to add fresh noodles or ramen noodles to the remaining broth! The chewy noodles combined with the rich, savory broth are fantastic. I highly recommend the fresh noodles! (This delicious hot pot pairs exceptionally well with chilled soju or aromatic sake, making it a perfect meal for enjoying with a drink.)
