Ingredients with Measurements:
- 1 pound beef or pork intestine, cleaned and sliced
- 1/2 pound sliced pork belly
- 1/2 head of Napa cabbage, chopped
- 1/2 onion, sliced
- 2 green onions, chopped
- 1/2 package of shirataki noodles, rinsed and drained
- 1/2 package of enoki mushrooms, trimmed
- 1/2 package of tofu, cubed
- 1/2 cup of sake
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 package of yakisoba noodles
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- Nabe pot or large pot
- Tongs
- Strainer
- Skillet
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add sliced pork belly and cook until browned.
2. Add sliced beef or pork intestine, garlic, and onion. Cook until the meat is browned.
3. Add chopped Napa cabbage, green onions, shirataki noodles, enoki mushrooms, and tofu. Stir to combine.
4. In a small bowl, whisk together sake, soy sauce, mirin, and sugar. Pour the mixture into the pot.
5. Cover the pot and let it simmer for 15-20 minutes or until the vegetables are cooked through.
6. In a skillet, cook yakisoba noodles according to package instructions. Drain and set aside.
7. In the same skillet, melt butter over medium-high heat. Add cooked yakisoba noodles and stir-fry for 1-2 minutes.
8. Serve the motsunabe in a nabe pot or large pot. Place the yakisoba noodles on top of the motsunabe.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Motsunabe: medium-high heat
- Yakisoba: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Beef or pork intestine can be substituted with chicken or beef.
- Napa cabbage can be substituted with bok choy or spinach.
- Shirataki noodles can be substituted with udon noodles or ramen noodles.
- Enoki mushrooms can be substituted with shiitake mushrooms or oyster mushrooms.
- Yakisoba noodles can be substituted with soba noodles or spaghetti noodles.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Use seafood instead of meat for a seafood motsunabe.
- Add more vegetables such as carrots, daikon, or kabocha squash.
Tips and tricks:
- Make sure to clean the beef or pork intestine thoroughly before slicing.
- Use tongs to handle the hot ingredients in the pot.
- Adjust the seasoning to your taste.
- Serve with a side of rice.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a nabe pot or large pot.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Cilantro
Pairings:
- Sake or beer
Suggested side dishes:
- Rice
- Pickled vegetables
Troubleshooting advice:
- If the broth is too salty, add more water or unsalted broth.
- If the broth is too sweet, add more soy sauce or salt.
Food safety advice:
- Make sure to clean the beef or pork intestine thoroughly before slicing.
- Cook the ingredients thoroughly before serving.
Food history:
- Motsunabe is a Japanese hot pot dish that originated in Fukuoka, Japan.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve with a side of rice and pickled vegetables.
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Region: Japanese