Hakata Motsu Nabe (Offal Hot Pot)

Name: Hakata Motsu Nabe (Offal Hot Pot)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: pork intestines (small) 400 g; cabbage 300 g; garlic chives 100 g; firm tofu 200 g; garlic 6 clove; red chili pepper 2 ea; soy sauce 4 tbsp; mirin 2 tbsp; chicken broth 800 ml; sesame seeds 1 tbsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 3 servings
Ingredients: 10

About this dish

Fat from pork small intestine melts into a soy-and-mirin chicken broth and turns it cloudy and rich in this hot pot from Hakata, Fukuoka.

Cabbage torn into big pieces soaks up that broth and goes soft and sweet. Once the solids are gone, noodles or rice are added to the remaining broth.

Ingredients

servings

IngredientAmount

pork intestines (small)

garlic6 clove

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Instructions

6 steps

1

Rinse 400g pork offal thoroughly under cold water, blanch in boiling water for 3 minutes to remove the odor, then cut into 3cm pieces.
2

Tear the cabbage into large pieces about 7-8cm and cut the Chinese chives into 5cm lengths, keeping them separate.
3

Pour 800ml chicken stock, 4 tbsp soy sauce, and 2 tbsp mirin into a pot and bring to a rolling boil over medium-high heat.
4

Add the offal, cabbage, and 200g tofu, then simmer over medium heat for 10 minutes until the offal softens and the broth turns milky.
5

Add 6 sliced garlic cloves and 2 chili peppers, then simmer 3 more minutes to infuse their aroma into the broth.
6

Stir in the chives and cook for just 30 seconds until wilted, sprinkle with sesame seeds, and bring the pot directly to the table to serve hot.