Ingredients with Measurements:
- 1 pound of beef or pork intestines (motsu)
- 1/2 pound of sliced pork belly
- 1/2 head of napa cabbage
- 1/2 onion
- 2 green onions
- 1/2 package of enoki mushrooms
- 1/2 package of shiitake mushrooms
- 1/2 package of tofu
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 4 cups of chicken broth
- 2 cups of water
- 1/4 cup of soy sauce
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 1 tablespoon of sugar
- 2 teaspoons of gochujang (Korean chili paste)
- 1 teaspoon of grated garlic
- Salt and pepper to taste
Special equipment needed:
- Nabe pot or large pot
- Portable gas stove (if using nabe pot)
- Chopsticks or tongs
- Ladle
Step-by-step instructions:
1. Rinse the beef or pork intestines under cold water and cut them into bite-sized pieces. Soak them in cold water for 30 minutes to remove any impurities.
2. Cut the sliced pork belly into bite-sized pieces. Cut the napa cabbage into large pieces. Slice the onion and green onions. Cut the tofu into bite-sized pieces. Remove the stems from the enoki mushrooms and shiitake mushrooms.
3. Heat the vegetable oil and sesame oil in a nabe pot or large pot over medium heat. Add the sliced pork belly and cook until browned.
4. Add the beef or pork intestines, napa cabbage, onion, green onions, enoki mushrooms, and shiitake mushrooms. Stir-fry for 2-3 minutes.
5. Add the chicken broth, water, soy sauce, sake, mirin, sugar, gochujang, and grated garlic. Stir well.
6. Bring the soup to a boil, then reduce the heat to low. Simmer for 10-15 minutes until the vegetables are tender and the flavors are well combined.
7. Season with salt and pepper to taste.
8. Serve the spicy motsunabe soup hot with a portable gas stove to keep it warm. Use chopsticks or tongs to pick up the ingredients and a ladle to scoop up the soup.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for stir-frying and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 12g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Beef or pork intestines can be substituted with beef or pork tripe or stomach.
- Sliced pork belly can be substituted with sliced beef or chicken.
- Napa cabbage can be substituted with bok choy or Chinese cabbage.
- Enoki mushrooms and shiitake mushrooms can be substituted with other types of mushrooms.
- Gochujang can be substituted with other types of chili paste or hot sauce.
Variations:
- Add other vegetables such as carrots, daikon radish, or konjac noodles.
- Use seafood such as shrimp, squid, or scallops instead of meat.
- Make a non-spicy version by omitting the gochujang and adding more sugar.
Tips and tricks:
- Soaking the beef or pork intestines in cold water helps to remove any impurities and reduce the odor.
- Use a portable gas stove to keep the soup warm and continue cooking the ingredients at the table.
- Adjust the spiciness by adding more or less gochujang according to your preference.
- Serve with rice or noodles to make it a complete meal.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in a nabe pot or large bowl with chopsticks and a ladle. Garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions, cilantro, or sesame seeds.
Pairings:
Serve with rice or noodles and a side dish of pickled vegetables or kimchi.
Suggested side dishes:
Pickled vegetables, kimchi, or gyoza (dumplings).
Troubleshooting advice:
- If the soup is too spicy, add more sugar or soy sauce to balance the flavors.
- If the soup is too salty, dilute it with more water or chicken broth.
- If the vegetables are not cooked enough, simmer for a few more minutes until tender.
Food safety advice:
- Rinse the beef or pork intestines thoroughly before cooking.
- Cook the soup until the vegetables are tender and the meat is fully cooked.
- Store leftover soup in the refrigerator and reheat thoroughly before serving.
Food history:
Motsunabe is a popular Japanese hot pot dish made with beef or pork intestines and vegetables. It originated in Fukuoka, a city in southern Japan, and is often enjoyed with sake or beer.
Flavor profiles:
Spicy, savory, umami, slightly sweet.
Serving suggestions:
Serve the soup hot with rice or noodles and a side dish of pickled vegetables or kimchi.
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Region: Japanese