Entree: Japan – Kyushu – もつ鍋 ➤ Motsunabe (Kyushu hot-pot of beef offal and vegetables simmered in a savory soy-miso broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef small intestines (motsu), thoroughly cleaned and cut into bite-size pieces
- 6 cups (1440 ml) dashi stock (kombu + katsuobushi) or prepared dashi
- 4 tbsp (60 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (36 g) white miso, dissolved in a little warm dashi
- 1/2 head napa cabbage, about 1 lb (450 g), cut into 2-inch (5 cm) pieces
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 bunch garlic chives (nira), about 4 oz (115 g), cut into 2-inch (5 cm) lengths
- 6 fresh shiitake mushrooms, stems removed (approx. 4 oz (115 g)), sliced
- 4 cloves garlic, thinly sliced (approx. 0.42 oz (12 g))
- 1–2 dried red chilies or 1 tsp (5 g) togarashi (optional)
- 1 tbsp (15 ml) sesame oil (optional, for finishing)
- Salt to taste

Show original ingredient measurements

- 1 lb (454 g) beef small intestines (motsu), thoroughly cleaned and cut into bite-size pieces
- 6 cups (1440 ml) dashi stock (kombu + katsuobushi) or prepared dashi
- 4 tbsp (60 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (36 g) white miso, dissolved in a little warm dashi
- 1/2 head napa cabbage, about 1 lb (450 g), cut into 2-inch (5 cm) pieces
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 bunch garlic chives (nira), about 4 oz (115 g), cut into 2-inch (5 cm) lengths
- 6 fresh shiitake mushrooms, stems removed (approx. 4 oz / 115 g), sliced
- 4 cloves garlic, thinly sliced (approx. 12 g)
- 1–2 dried red chilies or 1 tsp (5 g) togarashi (optional)
- 1 tbsp (15 ml) sesame oil (optional, for finishing)
- Salt to taste

Instructions

1. Rinse the beef intestines well under cold running water, then blanch in a pot of boiling water for 2–3 minutes to remove surface impurities. Drain, rinse again, and cut into 1–2 inch (2.5–5 cm) pieces if not already cut.
2. In a large nabe pot or heavy Dutch oven, combine the dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat.
3. Add the cleaned motsu to the simmering broth and simmer gently, partially covered, until tender, about 30–40 minutes. Skim any scum that rises to the surface.
4. Stir the dissolved miso into the broth, tasting and adjusting seasoning with salt or additional soy sauce as needed.
5. Add the napa cabbage and shiitake mushrooms to the pot and simmer until the cabbage begins to soften, about 5–7 minutes.
6. Add the tofu and garlic chives, and simmer for another 2–3 minutes until heated through and the chives are wilted but bright.
7. If using, add dried chilies or togarashi and a drizzle of sesame oil. Transfer the nabe to the table and let diners ladle into bowls, or continue simmering gently and serve family-style straight from the pot.
8. After most of the solids are eaten, finish the remaining broth by adding cooked udon or short ramen noodles and simmering 2–3 minutes, or stir in steamed rice to make a flavorful poridge-like risotto.