How to Make Motsunabe (Japanese Offal Hotpot Recipe)

Japan is home to many delicious nabe dishes, and we’ve introduced some hotpot recipes previously, such as chanko nabe and Kansai-style suiyaki. Today, let’s dive into another beloved variety: motsunabe.

Motsunabe is a flavorful Japanese hotpot made with beef or pork offal. However, when people refer to “motsunabe,” they usually mean the version made with beef offal, which has a softer texture and milder aroma. While this dish can be found all over Japan, it is a specialty of Hakata, Fukuoka Prefecture.

Although eating offal might seem unusual to some, motsunabe is a widely loved dish in Japan and well worth a try.

The star ingredient of motsunabe is offal (motsu), which can include:

• Small intestines (most commonly used)
• Geara (fourth tripe)
• Hachinosu (second tripe)
• Heart

Some versions mix different types of offal, while others use just one, typically small intestine for its rich flavor and texture.

If you’re interested in trying motsunabe at home, here are some key tips:

• Get fresh offal. The success of motsunabe depends on the quality of its ingredients. Since the recipe is simple, using fresh offal will make a big difference.
• Blanch the offal before cooking. Briefly boil the offal for about 30 seconds to remove excess fat and any strong odors. This step enhances the dish’s overall taste.
• Avoid overcooking the offal. Add the offal later in the cooking process to keep it tender and chewy. Overheating can make it tough and less enjoyable.

The most common broth for motsunabe is soy sauce-based, though some prefer a miso-based broth. The offal is simmered with cabbage, garlic, Chinese chives, and sometimes tofu, creating a rich and flavorful hotpot. The fatty goodness of the offal enhances the broth, making every sip deeply satisfying.

If offal isn’t your thing, you can still enjoy motsunabe by substituting tofu, shiitake mushrooms, or chicken thigh.

Give it a try and experience this Hakata favorite for you and your family!