Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

This is a delicious motsunabe (pig offal hotpot) with a chicken soup base. I think I've gotten a bit closer to the flavor of the hotpot at certain popular restaurant. Rich and delicious.

Ingredients: 2 to 3 servings

Pig offal (motsu)
300 to 400 g
Chinese chives
1 bunch
about 200 g
Silken tofu
1/2 block
Burdock root
Chicken soup stock granules (or chicken soup stock)
500 ml
Dashi stock
300 ml
3 large cloves
*Soy sauce
50 ml
2 tablespoons
*Ground sesame seeds
2 tablespoons plus
*Miso (white or blended)
50 g
Red chili pepper
to taste
Champon noodles
as much as you like
Plain cooked rice
as much as you like


1. If you have the time and inclination, please make chicken carcass soup (Recipe ID: 454431) from scratch. It's really good. Plus, chicken carcasses are cheap. But if it's a bother, soup stock granules are fine of course!
2. Rip up the cabbage with your hands. Cut the tofu into easy to eat pieces. Finely julienne the burdock root. Cut the Chinese chives into 1/4 length pieces. Slice the garlic cloves.
3. Slice the konnyaku into 4 to 5 mm thick slices, and blanch in boiling water. In the next step you'll decide whether to make the hotpot soy sauce or miso flavored.
4. Mix the * ingredients in a separate bowl. If you are making a miso base, add the miso first then add soy sauce while tasting. If youre making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting.
5. Put the pig offal in a pot of boiling water, bring back to the boil and then train into a colander. Rinse quickly under running water to get rid of any scum. If you rinse it too much you'll also wash away the umami-rich fat, so just rinse lightly.
6. Put the sliced garlic and offal in the dashi stock and chicken soup, and simmer for about 5 minutes. Turn off the heat and add the combined sauce from Step 3 little by little. Make it a bit on the salty rich side.
7. When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that's it. Put the ingredient in the pot in this order: burdock root and offal at the bottom → konnyaku → tofu and cabbage → chives.
8. Add some champon noodles (thick ramen style noodles) at the end, or add some cooked rice and make a porridge. (Add egg and leek for this, not listed in the ingredients.) If there's a lot of soup left you can add the champon noodles first, and then some rice afterwards, to enjoy both.
10. The offal I used looked like this.

Story Behind this Recipe

They often show popular motsunabe restaurants on local television, and I watched it thinking "OK, they use chicken soup made from a chicken carcass...". And I happened to be making chicken carcass soup, so I was motivated to try motsunabe. It was really delcious. I even surprised myself, a Hakata native!