Motsunabe (Beef Offal Hot Pot)

Name: Motsunabe (Beef Offal Hot Pot)
Total time: 35 min
Yield: Serves 2–3
Ingredients: Beef offal (motsu) 300g; Cabbage 1/4 head (about 300 g); Garlic chives (nira) 1 bunch; Garlic 2 cloves; Firm tofu 1/2 block (about 150 g); Dashi granules (Japanese soup stock) 2 tsp; Chicken stock granules 2 tsp; Sliced dried red chili 1/2 tsp; Water About 1.7 L (1 L for pre-boiling + 700 ml for the broth); Sake (Japanese rice wine) 2 tbsp; Mirin (sweet rice seasoning) 2 tbsp; Soy sauce 3 tbsp

🍲 Cooking for a group

Serves 2–3 · About 35 min
A hot pot of beef offal, cabbage and garlic chives simmered in a soy sauce broth with plenty of garlic and chili.

① Pre-boil the offal→② Cut the vegetables and tofu→③ Make the broth→④ Simmer the offal and cabbage→⑤ Top with garlic chives and finish

What to buy

Meat

Beef offal (motsu)Buy the kind labeled "boiled" or "pre-cleaned"300g

Vegetables

Cabbage1/4 head (about 300 g)Garlic chives (nira)1 bunchGarlic2 cloves

Tofu

Firm tofu1/2 block (about 150 g)

Seasonings

Dashi granules (Japanese soup stock)2 tspChicken stock granules2 tspSliced dried red chiliUse less if you do not like spicy food1/2 tsp

Check what you already have

WaterAbout 1.7 L (1 L for pre-boiling + 700 ml for the broth)Sake (Japanese rice wine)2 tbspMirin (sweet rice seasoning)2 tbspSoy sauce3 tbsp

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How to make it

Pre-boil the offal

High heatAbout 2 min

Put 1 L water in a pot and bring to a boil on high heat
Add the offal and boil for 2 min
Drain in a colander, throw away the hot water, and quickly rinse the offal under running tap water

How to tell it's doneSome of the fat on the surface of the offal has come off, and it looks whitish.

Be carefulWhen you drain into the colander, it is easy to get burned by the steam and hot water. Put the colander in the sink first, then tilt the pot slowly.

Cut the vegetables and tofu

About 8 min

Cut the cabbage into 5 cm squares. Slice the hard core thinly
Cut 1 cm off the root end of the garlic chives, then cut into 5 cm lengths
Peel the garlic and cut it into thin slices on a cutting board
Take the tofu out of the pack, put it on the cutting board and cut it into 4 pieces

How to tell it's doneEverything is cut, and the garlic chives and garlic are set aside for the finish.

Make the broth

Medium heatAbout 5 min

Put 700 ml water, 2 tsp dashi granules, 2 tsp chicken bouillon powder, 2 tbsp sake, 2 tbsp mirin and 3 tbsp soy sauce in a clay pot or a shallow pot
Bring to a boil over medium heat

How to tell it's doneThe broth is bubbling hard.

Simmer the offal and cabbage

Medium → Medium-low heat, lid onAbout 10 min

Add the cabbage, and put the offal and tofu on top
Put the lid on. When it boils, simmer over medium-low heat for about 10 min

How to tell it's doneThe cabbage is soft and has shrunk to about half. Take out 1 piece of offal and cut it with chopsticks: it is hot all the way through and steams.

Top with garlic chives, garlic and chili

Medium heatAbout 3 min

Pile the garlic chives in the middle, then scatter the garlic and 1/2 tsp chili on top
Simmer for 2–3 min without the lid
Taste. If it's bland, add soy sauce 1 tsp at a time

ReadyThe garlic chives are soft, and you can smell the garlic.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Mirin Ninniku (garlic)Shoyu (soy sauce)Tofu

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Wa-giri (rounds)

If it didn't work out

The offal smells badYou skipped the pre-boiling in step 1, or it was too short. Next time, boil a full 2 min and rinse with water.

It is greasyScoop off some of the fat floating on the broth with a ladle and throw it away.

It is too spicyCut the chili in half. This time, serve yourself more tofu and cabbage.

The flavor got too strongIt boiled down. Add 100 ml water and bring it back to a boil.

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Made by YUU, a teen who loves cooking → About me