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Motsunabe (もつ鍋) – Stew with Beef or Pork Intestines
Motsunabe is a hearty Japanese stew traditionally made with beef or pork intestines.
Motsunabe (もつ鍋) – Stew with Beef or Pork Intestines
Laura Chen
4
30 minutes
60 minutes
450
Japanese
Main course
Motsunabe is a hearty Japanese stew traditionally made with beef or pork intestines. It is especially popular in Fukuoka, Japan, and known for its deep, rich flavor, which comes from fresh vegetables simmered in an aromatic broth.
Ingredients
- 500 g beef or pork intestines, cleaned and cut into pieces
- 1 liter chicken broth
- 150 g napa cabbage, roughly cut
- 100 g leek, cut into rings
- 1 garlic clove, finely chopped
- 100 g shiitake mushrooms, halved
- 1 block tofu, cut into cubes
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp red chili flakes
- Salt and pepper to taste
- Scallions, for garnish
Instructions
- Bring the intestines to a boil in a large pot of water and boil for 5 minutes, then drain and set aside.
- Bring the chicken broth to a boil in a large pot.
- Add the napa cabbage, leek, garlic, shiitake mushrooms and tofu and simmer for 10 minutes.
- Add the precooked intestines, soy sauce, mirin and sesame oil to the pot and simmer for another 15 minutes.
- Season with red chili flakes, salt and pepper.
- Serve the stew in bowls and garnish with scallions.
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