Textual Chef Textual Chef

Motsu Nabe

A rich Japanese hot pot featuring tender beef offal cooked in a savory dashi broth with cabbage and garlic chives.

35 minMediumServes 4420 cal/serving

JapaneseDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1 lb beef small intestine, blanched
  • 1 head green cabbage, chopped
  • 2 bundles garlic chives, chopped
  • 6 garlic cloves, thinly sliced
  • 2 dried red chili pepper, sliced
  • 4 cups dashi stock
  • 1/4 cup soy sauce
  • 1/4 cup japanese sake
  • 2 tbsp mirin

Instructions

  1. 1

    Combine 4 cups dashi stock, 1/4 cup soy sauce, 1/4 cup japanese sake, and 2 tbsp mirin in a wide pot over medium heat to form the broth base.

  2. 2

    Add 1 head chopped green cabbage to the pot, forming a mound in the center.

  3. 3

    Arrange 1 lb blanched beef small intestine around the cabbage and lay 2 bundles chopped garlic chives across the top in a neat stack.

  4. 4

    Top with 6 thinly sliced garlic cloves and 2 sliced dried red chili pepper.

  5. 5

    Bring to a simmer over medium-high heat and cook for 12 to 15 minutes until the offal is tender and reaches an internal temperature of at least 165°F.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Motsu Nabe?

A rich Japanese hot pot featuring tender beef offal cooked in a savory dashi broth with cabbage and garlic chives. This reference files it under Japanese dinner: made on the stovetop, rated medium and about 35 minutes start to finish.

How much time should I plan for Motsu Nabe?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 5 (15 minutes): "Bring to a simmer over medium-high heat and cook for 12 to 15 minutes until the offal is tender and reaches an internal temperature of at least 165°F."

What internal temperature should Motsu Nabe reach?

For Motsu Nabe, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why blanch first in Motsu Nabe?

Step 3 reads: "Arrange 1 lb blanched beef small intestine around the cabbage and lay 2 bundles chopped garlic chives across the top in a neat stack." The quick boil in step 3 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for sake in Motsu Nabe?

The entry for Motsu Nabe calls for 1/4 cup japanese sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I make Motsu Nabe less spicy?

Yes. The heat in Motsu Nabe comes from 2 dried red chili pepper, sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Does Motsu Nabe contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Japanese entries

All Japanese recipes · All Dinner recipes