Trisha Shetty (Editor)


Updated on
Share on FacebookTweet on TwitterShare on LinkedInShare on Reddit

Place of origin

Motsunabe Motsunabe The High Protein LowCalorie Hot Pot Japan Info

Main ingredients
Miso, or soy sauce and garlic and chili pepper; beef or pork offal, champon

Offal, Nabemono, Horumonyaki, Yakitori, Shabu‑shabu

Motsunabe offal hot pot soup recipe

Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used.


Motsunabe A Fish Out of Water Motsunabe

Originally, motsunabe was a Fukuoka dish, but some restaurants advanced into Tokyo in the 1990s, and it was made a boom by the mass media and became known nationwide. Later, with BSE reaching Japan and the boom turning into a fad, motsunabe restaurants have not been very popular in Kantō and Tokyo. In the Kansai area horumonyaki is very popular, which is similar to motsunabe in that it is a local cuisine made from beef or pork offal. In Fukuoka, motsunabe remains popular, as it is not so expensive. It is enjoyed with alcohol.

Motsunabe Motsu Nabe The HighProtein LowCalorie Hot Pot

Miniature food motsunabe how to make motsunabe cooking

Motsunabe Tokyo Cuisine Guide ARITSUKI Ebisu

Motsunabe httpsuploadwikimediaorgwikipediacommonsthu

Motsunabe Motsu Nabe Innards Hot Pot Beef Pork Japanese Food Guide


Motsunabe Wikipedia