Hot pot dishes are an indispensable part of Japanese food customs, particularly during the winter months. As long-established hot pots go, Motsu Nabe is relatively new, having developed popularly in Japan during the 1950s. The main ingredient of the dish is the large intestine of a cow, you can use pork intestine as an alternative.
Motsu-nabe is one of a kind hot pot dish, which is prepared from beef or pork offal. A hot pot nabe is filled with soup, prepared beef or pork. Motsu nabe is a type of nabemono in Japanese cuisine, which is made from beef or pork guts, offal. It is a trendy stew made with guts portions of an assortment of meat, arranged in a conformist kitchen cooking pot or a special Japanese nabe pot. at first, motsu nabe was a Fukuoka dish, but several restaurants highly developed into Tokyo in the 1990s, and it was completed a boom by the accumulation media and became known all over the country.
It’s relatively simple. In addition to the offal, Motsu Nabe contains only a handful of ingredients:
- 3 tbsp. Soy sauce
- 2 tbsp sake
- 4 tbsp mirin
- 1 red chili pepper
- 4 cloves garlic
- 1/4 cabbage
- 1 bunch chinese chives
- 1/2 bag bean sprouts
- Maitake mushrooms
- Cooked rice, egg, green onions
- Process the raw offal: Wash the offal well especially on the insides under running water. Blanch in boiling water briefly. When a lot of scum comes off, drain into a colander or sieve, and wash off any impurities under running water.
- Slice the garlic, and the red chili pepper. Cut up the cabbage and chives into big pieces. Shred up the mushrooms into large clumps. Put the ingredients in a pot and bring to a boil. Add the garlic and chili pepper.
- Line the bottom of the pot with several pieces of cabbage, and put the offal on top. Layer the rest of the cabbage, mushrooms, tofu, bean sprouts and chives on top in that order.
- When the pot comes to a boil, lower the heat so that it doesn’t boil over. Simmer until the cabbage is wilted without stirring. Stir everything once and it’s done.
- At the end when just some broth is left, add the rice and swirl in the beaten egg and make a porridge as the “shime” (the last part of the hotpot) – it’s delicious! Sprinkle in some chopped green onion to taste and enjoy.