00:00If you're curious about trying offal but the idea is a bit intimidating,
00:04then you must try this Japanese Mosunabe. It's made with tender pieces of beef intestine
00:10that not only melts in your mouth but also melts in the broth giving it a rich flavour
00:15and distinct sweetness. I'm going to start by preparing 200g of small beef intestines.
00:22It can be hard to cut with a knife so I use kitchen scissors to cut it into small pieces.
00:27Try to keep them about by size. It's important that you use small beef intestines because this part
00:34is the most fatty, plump and tender. Some restaurants may include other parts in the mixed Mosunabe
00:40like the large intestine, stomach parts or tripes such as a mason, rumen and so on but those are optional.
00:49Fresh small intestine of beef has pinkish muscles with visible milky fat and collagen. Keep in mind
00:55that it can darken over time if not properly treated so when selecting Motu, look for the pink colour
01:01and fat with a clear and milky white appearance.
01:11Once they're cut, fill the bowl with fresh water and swirl them around a bit to clean them.
01:20When the water turns cloudy, drain it by pouring the Motu into a sieve,
01:26then place the sieve into a pot of boiling water for 10 seconds.
01:30After 10 seconds, carefully lift it up and transfer them to a fresh bowl of cold water.
01:44These are nice and clean now, so we can set them aside for later.
01:48Next, we're going to make the broth. Take a large pot and add 800ml of dashi stock,
01:542 tablespoons of Chinese chicken bouillon powder, 4 tablespoons of light soy sauce,
02:003 tablespoons of mirin, 2 tablespoons of dark soy sauce, 2 tablespoons of sake,
02:081 teaspoon of oyster sauce, 1 teaspoon of light brown sugar, 1 teaspoon of great ginger root,
02:15and 1 teaspoon of great garlic. Give it a mix and then bring it to a boil over medium heat.
02:22As always, all ingredients and exact measurements for this recipe can be found in the description
02:28box below. Although my recipe uses a soy sauce-based broth, it's worth mentioning that Motunabe
02:33comes in different flavours and there are miso or salt versions too. Some restaurants even offer pork
02:40or chicken offal instead, but it's not as common as beef. Once the broth is boiling, reduce the heat
02:46to a simmer and add 250g of roughly cut cabbage, 50g of thinly sliced buttercream, 150g of cubed tofu,
03:01and the washed beef intestines. Let it cook until the vegetables are slightly softened.
03:13It's worth mentioning that the natural water content of the cabbage plays a crucial role in controlling
03:19the broth's saltiness in this recipe, that's why it's important to use the amount stated. If you reduce
03:25the cabbage, you should also reduce the amount of soy sauce, and if you can't get bird fruit, carrots are
03:32a good substitute.
03:34Once it's cooked, sprinkle the top with 100g of garlic chives,
03:41one or two thinly sliced dried red chilli peppers, some fried garlic chips,
03:50and some sesame seeds. In a restaurant, this is typically how Motunabe would be served and then
03:58you would continue to cook it on the stove in the middle of the table. We're not in a restaurant,
04:04so I'm going to ruin the nice presentation and mix it up so that the garlic and chilies add more
04:10flavour
04:10to the broth. Let it bubble for a few more minutes and then you can dish up.
04:21I usually add one teaspoon of ground sesame to each serving bowl and then add the soup and ingredients.
04:28But the dish doesn't finish there, so I'll tell you a little about Motunabe before the final step.
04:35Motunabe has roots in the coal mines of Fukuoka Prefecture in post-war Japan. At the time,
04:41offal was seen as a waste, but miners combined these organ meats with whatever vegetables they
04:47could find to make a hearty hotpot amid widespread food shortages. This dish was a real lifesaver,
04:56offering affordable and protein-rich food to workers doing tough physical work. Motunabe
05:02died out as a simple miner's meal and has since become a much-loved Hakata speciality that is well-loved
05:10across Japan. If I'm honest, I was reluctant to eat offal when I was young, but as I got older,
05:17I found I really liked it, especially Mosunabe. Even my wife, who used to stay clear of organ meats
05:24altogether, fell in love with this Mosunabe. Okay, once you've eaten up all of the ingredients,
05:31it's time for my favourite part, adding ramen noodles. Cook your ramen noodles in a separate pot
05:38of boiling water, then drain and wash them before adding them to the soup. Don't be tempted to add
05:44uncooked noodles straight to the broth, it will become thick and starchy.
05:53Now you can enjoy the last of the soup with noodles. No Mosunabe is complete without this step,
06:00in my opinion. And that's it, how to make the ultimate Mosunabe at home. Perfect for awful fans
06:09and first timers alike. Want even more delicious recipes? Grab my free cookbook from the link in the
06:16description. I hope you enjoyed this video. If you like to read the written version of this recipe,
06:23you can find it on my blog, the link is on the screen. If you loved this video, don't miss
06:28my winter
06:28recipe playlist popping up on your screen right now. I hope to see you in the next one. Thank you
06:33for
06:34watching. Bye.
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