Photograph of the finished Motsunabe

Japan · Lẩu lòng bò Hakata Motsunabe

Motsunabe

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef tripe Beef tripe 1.6 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.1 lb
  • Photograph of Garlic chives Garlic chives 7.1 oz
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Tofu Tofu 8.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Dashi broth Dashi broth 0.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz

Method

  1. 1 Rub the beef tripe with salt and flour, then rinse thoroughly, blanch in boiling water for 5 minutes, and rinse again with cold water to remove any odor.
  2. 2 Simmer beef tripe in a diluted dashi broth with sake for 40 minutes until tender but still slightly chewy.
  3. 3 To make the broth, combine dashi, soy sauce, mirin, and sliced garlic, season to taste, and simmer gently.
  4. 4 Arrange the chopped Chinese cabbage at the bottom of the pot, then add the beef tripe, tofu, and bean sprouts on top, and pour in enough broth to cover two-thirds of the pot.
  5. 5 Boil for 10 minutes to extract the sweetness from the vegetables, then top with a thick layer of chopped chives and sprinkle with sliced dried chili peppers and garlic cloves.
  6. 6 Cover and cook for another 3 minutes, drizzle with sesame oil and sprinkle with roasted sesame seeds, then serve hot straight from the pot.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: simmer the beef tripe in dashi and sake under high pressure for 14 minutes, then release the pressure naturally for 12 minutes to tenderize the tripe while retaining its crispness. Vegetables, tofu, and chives from steps 4 to 6 should still be cooked with the lid open to prevent them from becoming mushy.

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