Main ingredients
beef large intestinegingerwaterkombukatsuobushisoy saucemirimcheongjubrown sugarcabbagegarlic chivesmung bean sproutsburdock rootgarlicchili flakessesame seedsnoodle for hot pot
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.
Ingredients needed 2 servings
Recipe
Cooking tips
- If beef large intestine is left in boiling water too long, the savory fat will melt excessively, so blanch lightly within 3 minutes and immediately cool in ice water—this is key to maintaining texture and shape.
- When steeping the broth, steep kombu and katsuobushi at a gentle temperature of about 85°C rather than a rolling boil to extract only clean, premium umami without bitterness.
- For general tastes, prepare a generous ratio of about 1:3 beef large intestine to vegetables to balance the richness; the natural sweetness released from the cabbage will infuse the broth and make it even more delicious.
Recommended for
- Those who want to recreate at home the rich, savory taste of Fukuoka motsunabe enjoyed at an izakaya.
- Those who want to enjoy a perfect accompaniment to drinks or a drinking snack with a warm, deep broth on a cold day.
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