Omaha-style Motsunabe

Ingredients

In this adaptation, the traditional Japanese Motsunabe is transformed into an Omaha-style dish by incorporating local ingredients and flavors. The original recipe typically uses a dashi broth and Japanese seasonings, whereas the Omaha-style Motsunabe incorporates Omaha-style beef stock and local herbs and spices to infuse the stew with a distinct Omaha flavor profile. We alse have the original recipe for Motsunabe, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 500g (1.1 lb) pork intestines, cleaned and sliced 500g (1.1 lb) pork intestines, cleaned and sliced
• 1 liter (4 cups) Omaha-style beef stock 1 liter (4 cups) Omaha-style beef stock
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 head cabbage, cut into wedges 1 head cabbage, cut into wedges
• 200g (7 oz) mushrooms (shiitake or cremini), sliced 200g (7 oz) mushrooms (shiitake or cremini), sliced
• 4 green onions, sliced 4 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the beef tripe and pork intestines to the pot and cook until lightly browned.
3. 3.
   Pour in the Omaha-style beef stock, soy sauce, sake, and mirin. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the offal is tender.
4. 4.
   Add the cabbage wedges and mushrooms to the pot. Continue simmering for another 10 minutes, or until the vegetables are cooked to your desired tenderness.
5. 5.
   Season with salt and pepper to taste. Stir in the sliced green onions just before serving.
6. 6.
   Serve the Omaha-style Motsunabe hot, preferably in individual bowls, and enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Beef tripe — Ensure the tripe is thoroughly cleaned before slicing. Soaking it in cold water with a splash of vinegar can help remove any residual odor.
• Pork intestines — Clean the intestines thoroughly by rinsing them with cold water and removing any excess fat or debris.
• Omaha-style beef stock — If you can't find Omaha-style beef stock, you can substitute it with a combination of regular beef stock and a splash of Worcestershire sauce for a similar flavor.

Tips & Tricks

• For a spicier kick, add a few dashes of hot sauce or chili flakes to the stew.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Experiment with different vegetables like bok choy or bean sprouts to add variety to the dish.
• If you're not a fan of offal, you can substitute it with thinly sliced beef or pork for a milder flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to meld together even more, making it even more delicious the next day.

Serving advice

Serve the Omaha-style Motsunabe hot in individual bowls. Garnish with additional sliced green onions for a pop of color. Provide steamed rice or crusty bread on the side to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the cabbage wedges, mushrooms, and offal slices in an appealing pattern on top of the stew. Sprinkle some sesame seeds or chopped fresh herbs, such as cilantro or parsley, for an added touch of freshness.