This is Hakata's famous motsu nabe! The rich and savory chicken broth-based soup makes the offal taste absolutely incredible. You'll love it!
Ingredients
3 servings- Offal (motsu)300g-400g
- Cabbage1/2 head
- Chives (nira)1 bunch
- Konnyaku (devil's tongue)about 200g
- Silken tofu1/2 block
- Burdock root1
- Chicken broth (or powdered chicken stock)500ml
- Dashi stock300ml
- Garlic3 tbsp
- Red chili pepperoptional
- ★Soy sauce50ml
- ★Mirin2 tbsp
- ★Sesame seeds (ground)2 tbsp or more
- ★Miso (white or mixed)50g
- Champon noodlesoptional
- Riceoptional
Directions
45 min- 1
Prepare the chicken broth. Powdered chicken stock works fine if you're short on time.
- 2
Tear the cabbage by hand and cut the silken tofu into bite-sized pieces. Julienne the burdock root, cut the chives into 1/4 length pieces, and slice the garlic.
- 3
Cut the konnyaku into thin slices about 4-5mm thick and blanch briefly.
- 4
Mix the ★ seasonings (50ml soy sauce, 2 tbsp mirin, 2 tbsp or more ground sesame seeds, and 50g miso) in a separate bowl. For a miso-based version, add miso and adjust the soy sauce to taste. For a soy sauce-based version, omit the miso and add 1/2 tsp salt instead.
- 5
Bring a pot of water to boil, add the offal (300g-400g), and simmer until boiling again. Remove impurities, then drain in a colander and rinse gently under running water to preserve the flavor.
- 6
Add 300ml dashi stock and 500ml chicken broth to a pot with the sliced garlic and offal, then simmer for about 5 minutes. Gradually add the ★ seasoning mixture from step 4 to adjust the flavor, making it slightly rich and concentrated.
- 7
Once the offal broth is ready, add the vegetables and tofu in this order: cabbage, burdock root, offal, konnyaku, tofu, and chives. Simmer together.
- 8
Optionally add champon noodles, or add rice to make a rice porridge. Adding egg and green onions (not included in measurements) will enhance the flavor even more.
- 9
If there's plenty of broth left, add the noodles first, then make rice porridge afterward for a double-layered delicious finish.
Tips
Using high-quality offal is key. You can make either a soy sauce-based or miso-based motsu nabe by adjusting the seasonings. The vegetable selection is based on popular restaurant menus. Using bonito and kombu dashi packets enhances the flavor. While chicken broth works well, watch the salt content. Adding ground sesame seeds rounds out and mellows the overall taste.
Nutrition
Per serving- Calories280 kcal
- Protein22 g
- Fat12 g
- Carbs18 g
- Sodium2.8 g
This is Hakata's famous motsu nabe! The rich and savory chicken broth-based soup makes the offal taste absolutely incredible. You'll love it!
Ingredients
3 servings- Offal (motsu)300g-400g
- Cabbage1/2 head
- Chives (nira)1 bunch
- Konnyaku (devil's tongue)about 200g
- Silken tofu1/2 block
- Burdock root1
- Chicken broth (or powdered chicken stock)500ml
- Dashi stock300ml
- Garlic3 tbsp
- Red chili pepperoptional
- ★Soy sauce50ml
- ★Mirin2 tbsp
- ★Sesame seeds (ground)2 tbsp or more
- ★Miso (white or mixed)50g
- Champon noodlesoptional
- Riceoptional
Directions
45 min- 1
Prepare the chicken broth. Powdered chicken stock works fine if you're short on time.
- 2
Tear the cabbage by hand and cut the silken tofu into bite-sized pieces. Julienne the burdock root, cut the chives into 1/4 length pieces, and slice the garlic.
- 3
Cut the konnyaku into thin slices about 4-5mm thick and blanch briefly.
- 4
Mix the ★ seasonings (50ml soy sauce, 2 tbsp mirin, 2 tbsp or more ground sesame seeds, and 50g miso) in a separate bowl. For a miso-based version, add miso and adjust the soy sauce to taste. For a soy sauce-based version, omit the miso and add 1/2 tsp salt instead.
- 5
Bring a pot of water to boil, add the offal (300g-400g), and simmer until boiling again. Remove impurities, then drain in a colander and rinse gently under running water to preserve the flavor.
- 6
Add 300ml dashi stock and 500ml chicken broth to a pot with the sliced garlic and offal, then simmer for about 5 minutes. Gradually add the ★ seasoning mixture from step 4 to adjust the flavor, making it slightly rich and concentrated.
- 7
Once the offal broth is ready, add the vegetables and tofu in this order: cabbage, burdock root, offal, konnyaku, tofu, and chives. Simmer together.
- 8
Optionally add champon noodles, or add rice to make a rice porridge. Adding egg and green onions (not included in measurements) will enhance the flavor even more.
- 9
If there's plenty of broth left, add the noodles first, then make rice porridge afterward for a double-layered delicious finish.
Nutrition
Per serving- Calories280 kcal
- Protein22 g
- Fat12 g
- Carbs18 g
- Sodium2.8 g
Tips
Using high-quality offal is key. You can make either a soy sauce-based or miso-based motsu nabe by adjusting the seasonings. The vegetable selection is based on popular restaurant menus. Using bonito and kombu dashi packets enhances the flavor. While chicken broth works well, watch the salt content. Adding ground sesame seeds rounds out and mellows the overall taste.