Motsunabe - Japanese Hot Pot Delight

Ingredients

• 500g (1.1 lb) beef or pork offal (tripe, intestines, etc.) 500g (1.1 lb) beef or pork offal (tripe, intestines, etc.)
• 1/2 head cabbage, sliced 1/2 head cabbage, sliced
• 200g (7 oz) mushrooms (shiitake, enoki, or oyster mushrooms) 200g (7 oz) mushrooms (shiitake, enoki, or oyster mushrooms)
• 2 leeks, sliced 2 leeks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) water 1 liter (4 cups) water
• 200ml (3/4 cup) soy sauce 200ml (3/4 cup) soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons sake (Japanese rice wine) 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar 1 tablespoon sugar
• 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: 40g
• Fiber: 5g
• Salt: 4g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced ginger, and red chili peppers. Sauté for a minute until fragrant.
2. 2.
   Add the beef or pork offal to the pot and cook until lightly browned.
3. 3.
   Pour in the water, soy sauce, miso paste, sake, and sugar. Stir well to combine.
4. 4.
   Bring the broth to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld together.
5. 5.
   Add the sliced cabbage, mushrooms, and leeks to the pot. Cook for an additional 10 minutes until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Motsunabe hot pot directly from the pot, allowing everyone to help themselves. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Beef or pork offal — Ensure that the offal is properly cleaned and trimmed before cooking to remove any excess fat or membranes.

Tips & Tricks

• For a spicier kick, increase the amount of red chili peppers or add a dash of chili oil.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To enhance the umami flavor, consider adding a handful of dried shiitake mushrooms to the broth.
• If you prefer a thicker broth, dissolve a tablespoon of cornstarch in water and add it to the pot during the last few minutes of cooking.
• Leftover Motsunabe can be refrigerated and enjoyed the next day, as the flavors continue to develop.

Serving advice

Serve Motsunabe with individual bowls for each guest, allowing them to ladle the hot pot ingredients and broth into their bowls. Provide chopsticks and spoons for easy enjoyment.

Presentation advice

Present the Motsunabe hot pot at the center of the table, surrounded by the colorful assortment of vegetables and tender offal. Garnish with fresh cilantro or green onions for a pop of color.