Motsu Nabe

Name: Motsu Nabe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
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

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

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

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

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

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

Questions

Can I make Motsu Nabe gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Motsu Nabe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Motsu Nabe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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