A Hakata Specialty: Soy Sauce Based Motsu Hot Pot

Motsu nabe (offal hot pot) is a Hakata specialty! The cabbage steeped in the offal's umami flavor is delicious! Ramen added to the pot at the end of the meal is good.

Ingredients: 5 servings

Beef offal (raw)
600-800 g
1-1.5 head
Chinese chives
2-3 bunches
Grilled tofu
2 packages
Sesame oil
1 tablespoon
Sesame seeds
to taste
For the soup
4-5 cloves
Chicken stock (Recipe ID: 1024547)
1600 ml
Soy sauce
160 ml
80 ml
2 tablespoons
Red chili pepper
For the finish
Ramen or chanpon noodles
4-5 servings


1. Wash the cabbage well, remove the core, and chop roughly.
2. Try to use very fresh, raw beef offal!
3. Blanch the beef offal by dipping it in boiling water and then putting it in ice water.
4. Cut the Chinese chives into 5 cm pieces. Remove the center of the garlic and slice the cloves. Cut the grilled tofu into 12 equal pieces. Remove the seeds from the red chili pepper.
5. Add all ingredients except for the Chinese chives and sesame oil. Simmer and skim off scum. If using chicken stock, add 1.5 tablespoons now.
6. When the cabbage is cooked, add the Chinese chives and the sesame oil. Cutting the red chili pepper into very fine pieces will increase the spiciness.
7. As soon as the Chinese chives are heated, sprinkle on the sesame seeds and it's all done! Eat with the soup and enjoy!
8. Make ramen for the "shime" at the end of the meal. Cook fresh noodles in boiling water for 1 minute and then add to the hot pot soup. Simmer for 3 minutes and the noodles are done.
9. Refer to (Recipe ID: 1024547) for the chicken stock.

Story Behind this Recipe

I had delicious motsu nabe at a restaurant and decided to recreate it at home.