Hakata Motsu Nabe (Offal Hot Pot)
Hakata motsu nabe is a hot pot from Fukuoka's Hakata district that features pork offal - specifically small intestines - simmered in a soy or miso-based broth with heaps of garlic, red chili, and a mountain of shredded cabbage and garlic chives. As the pot bubbles, the fat from the intestines renders into the broth, giving it a rich body, while the garlic and chili infuse everything with a punchy, aromatic warmth. The cabbage wilts down and soaks up the broth, becoming sweet and silky. Once the meat and vegetables are eaten, the standard finish is to add ramen noodles or rice to the remaining broth, absorbing every last bit of flavor. It is especially popular in the colder months and is considered a source of collagen, which adds to its appeal in Fukuoka's dining culture.
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Instructions
- 1
Clean intestines thoroughly and blanch in boiling water for 3 minutes to remove odor.
- 2
Cut cabbage into large pieces and chives into 5cm lengths.
- 3
Bring chicken broth, soy sauce, and mirin to a boil in a pot.
- 4
Add intestines, cabbage, and tofu, then simmer for 10 minutes.
- 5
Add garlic and chili, cook for 3 more minutes.
- 6
Top with chives and sesame seeds, serve immediately.
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Nutrition (per serving)
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