Motsu Nabe is a rich and flavorful Japanese hot pot featuring tender beef offal, fresh vegetables, and a savory garlic-infused broth. This hearty dish is a specialty of Fukuoka, Japan, and is loved for its deep umami flavor. Follow this easy-to-make recipe, including how to properly clean and prepare beef intestines for the best taste!
Motsu Nabe
Difficulty: ★★★★☆2-3
servings20
minutes30
minutesIngredients
- For the Motsu (Beef Offal) & Vegetables:
10 oz (300g) fresh beef intestines (Shimacho or Motsu)Substitute: Beef tripe or pork intestines if Shimacho is unavailable
1/2 head Napa cabbage, chopped into large pieces
1 bunch garlic chives (Nira), cut into 2-inch (5 cm) piecesSubstitute: Green onions or scallions
1 bag (7 oz / 200g) bean sprouts
7 oz (200g) silken or firm tofu, cut into cubes
1 clove garlic, thinly sliced
1 pinch red chili flakes (or sliced dried chili peppers)
- For the Broth:
2 1/2 cups (600ml) water
1 tbsp chicken bouillon powder (Substitute: 2 cups chicken broth + 1/2 tbsp bouillon powder)
4g dashi granules (or 1 tsp dashi powder)
2 tbsp soy sauce
2 tbsp mirin
1 garlic clove, crushed
- For Cleaning the Beef Offal (Motsu):
1 tsp salt
1/4 cup (40–50g) flour
- Optional for Finishing (Shime):
Korean instant noodles (Sari-men) or udon noodles
Directions
- Clean the Beef Offal (Motsu) Properly
Wear gloves and rub salt into the offal, massaging well to remove impurities.
Rinse under cold running water and drain well.
Sprinkle with flour and continue to rub thoroughly.
Rinse again until the water runs clear, then drain well.
(Optional: To remove extra fat, briefly blanch the offal in boiling water for 30 seconds, then drain.) - Prepare the Broth
In a large pot, combine water, chicken bouillon, dashi powder, soy sauce, mirin, and crushed garlic.
Bring to a gentle boil, then add the cabbage stems (thicker parts) for extra sweetness. - Assemble the Hot Pot
Add the prepared beef offal, tofu, sliced garlic, and chili flakes into the pot.
Arrange bean sprouts, chives, and cabbage leaves on top.
Simmer over medium heat for 10–15 minutes, or until the offal is plump and fully cooked. - Serve & Enjoy!
Once everything is tender, serve directly from the pot.
Enjoy with steamed rice or dip in additional soy sauce or ponzu for extra flavor. - Finish with Noodles (Shime – Optional)
After eating most of the ingredients, add Korean instant noodles (Sari-men) or udon noodles into the remaining broth.
Simmer for 2–3 minutes until the noodles are cooked, absorbing all the rich flavors.
Notes
- ✔ For the best flavor: Let the broth simmer for an extra 10 minutes before adding vegetables.
✔ For a cleaner taste: Briefly blanch the offal before adding to the hot pot.
✔ For extra umami: Add a splash of sake to the broth while simmering.
✔ Make it spicier: Add more chili flakes or a drizzle of chili oil before serving.
✔ Storage: Leftovers can be refrigerated for up to 2 days and reheated gently.