Motsunabe

Motsunabe is a rich and hearty Japanese hot pot featuring tender beef tripe simmered in a savory broth, complemented by fresh vegetables and a touch of garlic. This gluten-free dish offers a warm and comforting experience, perfect for sharing with loved ones.

Ingredients

• Beef tripe - 300 grams
• Dashi stock - 500 ml
• Soy sauce (gluten-free) - 2 tablespoons
• Mirin - 1 tablespoon
• Garlic - 2 cloves, minced
• Chili pepper - 1, sliced
• Napa cabbage - 150 grams, chopped
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Green onions - 2, chopped
• Tofu - 100 grams, cubed
• Sesame oil - 1 tablespoon

Steps

1. Rinse the beef tripe under cold water and cut it into bite-sized pieces.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant.
3. Add the beef tripe to the pot and sauté for about 5 minutes until lightly browned.
4. Pour in the dashi stock, soy sauce, and mirin, bringing the mixture to a boil.
5. Reduce the heat to low and simmer for about 20 minutes until the tripe is tender.
6. Add the chopped napa cabbage, sliced mushrooms, and chili pepper to the pot, cooking for an additional 10 minutes.
7. In the last few minutes of cooking, gently add the cubed tofu and chopped green onions.
8. Taste and adjust seasoning if necessary, then serve hot directly from the pot.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 1000 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle repair and growth.
• Contains essential vitamins and minerals from vegetables, promoting overall health.

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