Motsunabe
“A hearty, bubbling hotpot where rich flavors of beef offal meld with fresh cabbage and chives, delivering a comforting warmth.”
Beef Offal
Cabbage
Garlic Chives
Soy Sauce
Miso
GarlicWhere it comes from
Hailing from Hakata, Fukuoka, Motsunabe is a winter staple that showcases the region's love for hearty, communal dishes, often enjoyed with friends and family.
On the Palate
How it's made
5 steps · Show ↓28 min active
How it's made
5 steps · Show ↓- 15 min
In a large nabe pot, combine soy sauce, miso, minced garlic, and ginger. Add chili pepper to taste and bring to a simmer over medium heat, creating a savory, aromatic broth.
- 210 min
Add the beef offal to the simmering broth and cook until tender and infused with flavor, about 10 minutes.
- 35 min
Roughly chop the cabbage and garlic chives. Add them to the pot, allowing the vegetables to soften and soak up the broth's flavors for 5 minutes.
- 43 min
Gently add tofu cubes, simmering until heated through and the flavors meld, about 3 minutes.
- 55 min
Finish by adding champon noodles to the pot. Stir gently and cook until the noodles are soft, about 5 minutes. Serve hot, letting the rich aroma fill the air.
