Authentic Motsunabe: A Traditional Japanese Stew Recipe

Ingredients

  • 500 grams of beef or pork tripe
  • 1 quart of water
  • 1 cup of sake
  • 1 cup of soy sauce
  • 1/3 cup of sugar
  • 4 cloves of garlic, minced
  • 1 leek, chopped into 1-inch pieces
  • 1 head of napa cabbage, cut into 2-inch pieces
  • 2 blocks of tofu, cut into 1-inch cubes
  • 1 bunch of chives, cut into 2-inch pieces
  • 200 grams of enoki mushrooms
  • 200 grams of shiitake mushrooms
  • 1 packet of noodles (udon, ramen, or konnyaku)
  • Chili pepper, to taste
  • Ground sesame seeds, for garnish

Steps and instructions

  1. Clean the tripe thoroughly under running water and cut it into bite-sized pieces.
  2. Combine water, sake, soy sauce, sugar, and minced garlic in a large pot to make the broth. Bring it to a boil over medium heat.
  3. Add the cleaned tripe pieces to the boiling broth. Reduce heat to low, cover the pot, and let it simmer for about 30 minutes until the tripe is tender.
  4. While the tripe is simmering, prepare the vegetables. Clean and chop the leek, napa cabbage, and chives. Clean the mushrooms and separate the enoki mushrooms into smaller clusters.
  5. Cut the tofu into 1-inch cubes. Set the tofu and prepared vegetables aside.
  6. Once the tripe is tender, add the chopped leek and napa cabbage to the pot. Cover and let it simmer for about 10 minutes until the vegetables are softened.
  7. Add the tofu, chives, and mushrooms to the pot. Stir gently to combine without breaking the tofu. Cover and simmer for another 10 minutes until all the ingredients are cooked and flavors are well combined.
  8. In a separate pot, boil the noodles according to the packet instructions. Drain the noodles and set them aside.
  9. Add the cooked noodles to the pot of motsunabe. Stir gently to combine.
  10. Serve the motsunabe hot, garnished with chili pepper and ground sesame seeds to taste.

Tools for making

Recipe variations

  • Use chicken or duck tripe instead of beef or pork tripe.
  • Try different types of mushrooms such as oyster mushrooms or cremini mushrooms.
  • Add other vegetables like sliced carrots, sliced bell peppers, or baby corn.
  • Experiment with different types of noodles such as soba noodles or glass noodles.
  • For a spicy kick, add chili oil or chili paste to the broth.
  • Make it a seafood variation by adding shrimp, scallops, or squid.
  • For a meat-free option, substitute the tripe with tofu or tempeh.
  • Add other seasonings like miso paste, ginger, or Japanese seven spice (shichimi).
  • Include additional herbs such as cilantro or basil for added freshness.
  • Create a creamy version by adding coconut milk or soy milk to the broth.

Recipe overview

Motsunabe is a popular Japanese hot pot dish that originates from Fukuoka. It's a hearty, flavorful meal that's perfect for cold weather. The dish primarily features beef or pork tripe, which is cooked in a savory broth with vegetables, tofu, and noodles. The tripe is simmered until tender and the resulting broth is rich and full of umami flavors. In this recipe, we'll walk you through the process of preparing Motsunabe from scratch, including how to clean the tripe, prepare the vegetables, and cook everything together in a delicious broth. Expect a warming and comforting dish that not only fills your stomach but also warms your heart. It's a great dish for communal dining, so invite your friends or family to join you for this cooking adventure. Enjoy the process and the satisfying meal at the end!

Common questions

  1. Can I use a different type of meat instead of tripe?
    Yes, you can use beef or pork intestines or even chicken giblets as an alternative to tripe. Adjust the cooking time accordingly based on the meat you choose.
  2. Is there a vegetarian version of motsunabe?
    Yes, you can make a vegetarian version by omitting the meat and using vegetable broth instead of the traditional broth. Add extra vegetables and tofu to enhance the flavors.
  3. Can I adjust the spiciness of the dish?
    Yes, you can adjust the spiciness by adding or reducing the amount of chili pepper according to your preference. You can also provide chili oil or chili flakes as a condiment for individuals to add to their own bowls.
  4. What type of noodles should I use?
    You can use udon noodles, ramen noodles, or konnyaku noodles as per your preference. Follow the cooking instructions on the noodle packet and add them to the motsunabe at the end.
  5. Can I make motsunabe in advance?
    Motsunabe is best enjoyed when served immediately after cooking. However, you can prepare the broth and chop the ingredients in advance to save time. Assemble and cook the dish just before serving for the best results.
  6. Can I refrigerate or freeze leftovers?
    Yes, you can refrigerate leftover motsunabe in an airtight container for up to 2 days. Reheat it on the stovetop before serving. Freezing is not recommended as it can affect the texture of the ingredients.

Serving dishes and utensils

  • Large pot - Used to cook the broth and simmer the ingredients.
  • Chopping board - For cutting and preparing the vegetables.
  • Sharp knife - To slice the tripe, cut the vegetables, and prepare other ingredients.
  • Strainer - To rinse and drain the tripe before cooking.
  • Soup ladle - For serving the motsunabe broth and ingredients into bowls.
  • Tongs - Useful for handling hot ingredients, such as tofu and mushrooms.
  • Noodle pot - To boil the noodles separately.
  • Colander - To drain the cooked noodles.
  • Soup bowls - For serving the motsunabe.
  • Chopsticks - Traditional utensils for eating the motsunabe.

Origin stories

Motsunabe hails from Fukuoka, a city renowned for its rich culinary culture on Japan's southern island of Kyushu. It's a dish that embodies the spirit of Hakata, the city's downtown area famed for its vibrant yatai stalls. Motsunabe is essentially a testament to the ingenuity of the local people, who, in the aftermath of the war, found a way to turn offal into a delicacy. The dish is typically cooked in a communal pot, filled with tripe and vegetables that are simmered to perfection. This communal aspect, where everyone gathers around the pot, sharing stories and laughter, embodies the warmth and hospitality that Fukuoka is known for. With every bite, you're savoring not just the flavors of the ingredients but also absorbing a piece of the city's history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.