Name: Motsunabe (Marucho / Beef Small Intestine Hot Pot)
Cuisine: 和食
Ingredients: 650 ml water; 1 tsp sesame oil; 10g chicken bouillon powder; 1 tsp soy sauce; 1.5 tbsp shiro-dashi; 1 tbsp mirin (plus extra to taste); 1 tsp sugar; 1 tbsp sake; 65g miso; 1 tsp doubanjiang (chili bean paste); 1 tsp tianmianjiang (sweet bean sauce); 1 swirl of yakiniku (Japanese BBQ) sauce; 1 whole marucho (beef small intestine); Red chili pepper (sliced), to taste; Cabbage, to taste; 1 bunch garlic chives; Garlic, to taste; Generous amount of bean sprouts

About "Motsunabe (Marucho / Beef Small Intestine Hot Pot)"

This is a bold motsunabe (offal hot pot) recipe where a whole marucho (beef small intestine) is simmered. It features a rich, deep flavor combining a sesame oil-based broth with miso, doubanjiang (chili bean paste), and tianmianjiang (sweet bean sauce). Packed with classic vegetables like garlic chives, cabbage, garlic, and bean sprouts, you can enjoy the plump texture of the marucho as its rich fat melts into the soup. The key is to cut it with scissors as you eat.

Introduction to ケン爺ホルモン焼きチャンネル →

Tips for Making "Motsunabe (Marucho / Beef Small Intestine Hot Pot)"

Prep
- Roughly chop cabbage avoiding the core, cut garlic chives into pieces, and peel, de-germ, and slice garlic.
Broth
- Combining multiple seasonings creates a deep flavor that stands up to the rich marucho. Dissolve miso thoroughly with a ladle to avoid lumps.
Seasoning
- A swirl of yakiniku sauce is the secret ingredient. Adjust sweetness and richness while tasting.
Heat control
- Simmering the marucho whole keeps the fat inside for a plump texture. Cook gently until the fat blooms from the ends.
Serving
- Cut into bite-sized pieces with scissors as you eat, and enjoy it piping hot.

Ingredients for "Motsunabe (Marucho / Beef Small Intestine Hot Pot)"

18 items

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650ml water
1tsp sesame oil
10gchicken bouillon powder
1tsp soy sauce
1.5tbsp shiro-dashi
1tbsp mirin (plus extra to taste)
1tsp sugar
1tbsp sake
65gmiso
1tsp doubanjiang (chili bean paste)
1tsp tianmianjiang (sweet bean sauce)
1swirl of yakiniku (Japanese BBQ) sauce
1whole marucho (beef small intestine)
Redchili pepper (sliced), to taste
Cabbage,to taste
1bunch garlic chives
Garlic,to taste
Generousamount of bean sprouts

How to Make "Motsunabe (Marucho / Beef Small Intestine Hot Pot)"

1
Prepping the Vegetables
Roughly chop the cabbage, avoiding the core. Trim the ends of the garlic chives and cut them into pieces a few inches long. Peel the garlic, remove the germ, and slice thinly.
Cut into bite-sized piecesRemove the garlic germ
2
Preparing the Broth Base
Pour 650 ml of water into a clay pot, then add 1 tsp of sesame oil, 10g of chicken bouillon powder, and 1 tsp of soy sauce. Add 1.5 tbsp of shiro-dashi and 1 tbsp of mirin, and mix well.
Thoroughly mix the various seasonings
3
Adding Richness with Miso and Chinese Seasonings
Add 1 tsp of sugar and 1 tbsp of sake, then add 65g of miso and dissolve it well into the broth using a ladle. Add 1 tsp of doubanjiang and 1 tsp of tianmianjiang, and mix.
Dissolve the miso carefully to avoid lumpsUse a ladle to mix
4
Adjusting the Flavor and Adding the Marucho
Taste the broth. If it needs more sweetness, add a little more mirin to taste, and add a swirl of yakiniku sauce. Once the flavor is balanced, boldly add the whole marucho into the pot. Add sliced red chili pepper as well.
Simmering the marucho whole prevents the fat from escapingAdd yakiniku sauce as a secret ingredient
5
Adding Vegetables and Finishing
Once the marucho has simmered for a while and becomes plump, pack the cabbage and a generous amount of bean sprouts into the center of the pot. When the vegetables begin to wilt, arrange the garlic chives beautifully on top and scatter the sliced garlic over them.
Look for the marucho fat blooming like flowers as a sign it's readyLet the vegetables absorb the savory flavors of the broth
6
Serving and Eating
Lift the whole marucho from the finished hot pot with tongs and cut it into bite-sized pieces using scissors. Serve hot into bowls. Enjoy the vegetables that have fully absorbed the delicious broth along with the meat.
Cut with scissors as you eatEat while piping hot

Food Science

Why This Dish Tastes So Good

Combining the glutamic acid in the chicken bouillon, miso, and soy sauce with the inosilic acid in the marucho creates a synergistic umami effect, resulting in a deep richness. Additionally, the saltiness of the miso and soy sauce, the sweetness of the sugar and mirin, the spiciness of the doubanjiang and red chili pepper, and the rich umami of the marucho's fat harmonize beautifully. This balances the five basic tastes (and the sixth taste of fat/umami), creating a robust, satisfying flavor that you won't grow tired of.

Umami CompoundsBalance of Tastes

Detailed Commentary on "Motsunabe (Marucho / Beef Small Intestine Hot Pot)"

* Content organized by topics from the video.

Prepping Essential Hot Pot Vegetables

First, we cut the essential vegetables for the motsunabe. Roughly chop the cabbage, avoiding the core, to make bite-sized pieces. Next, trim the ends of the garlic chives, a classic hot pot ingredient, and cut them into pieces a few inches long. To bring out a stamina-boosting, delicious flavor, peel the garlic, remove the germ, and slice it thinly. When these vegetables combine with the exquisite broth infused with the savory flavor of the marucho, they create the ultimate taste. Careful preparation is the crucial first step to making a delicious motsunabe.

Mixing the Savory Broth Base

Once the vegetables are ready, it's time to make the broth. Pour 650 ml of water into a clay pot and add 1 tsp of sesame oil for aroma. Next, add 10g of chicken bouillon powder as the savory base and 1 tsp of soy sauce for a touch of depth. To add Japanese-style richness, add 1.5 tbsp of shiro-dashi and 1 tbsp of mirin for a refined sweetness, then mix thoroughly. By combining these various seasonings, you create a deep, flavorful broth base that can stand up to the rich taste of the marucho. This special blend allows you to recreate an authentic restaurant flavor right at home.

Adding Richness with Miso and Chinese Spices

With the broth base ready, we'll add even more depth of flavor. Add 1 tsp of sugar and 1 tbsp of sake, then add 65g of miso—the key flavor component—and dissolve it well into the broth using a ladle. Next, add 1 tsp of doubanjiang for a spicy kick and 1 tsp of tianmianjiang for a sweet and savory richness. Combining Chinese seasonings with a Japanese miso base creates a special broth that isn't just spicy, but rich and incredibly addictive. The key is to dissolve the miso carefully so no lumps remain.

Adjusting the Flavor and Adding the Marucho

At this point, give the broth a taste. Since it felt a bit lacking in sweetness, we add a little extra mirin to taste. After tasting again, we add a swirl of yakiniku sauce to deepen the richness—this is the secret ingredient of this recipe. Once the flavor is perfected, boldly add the star of the show, a magnificent whole marucho (beef small intestine), into the pot. To add a spicy kick, snip some red chili pepper directly into the pot with scissors. Simmering the marucho whole keeps the fat inside, making it incredibly plump. As it cooks gently, the savory flavor of the marucho melts into the broth.

Adding Plenty of Veggies for the Finish

As the marucho simmers, the fat begins to bloom from the ends, turning wonderfully plump. At this point, pack the pre-cut cabbage and a generous amount of bean sprouts into the center of the pot. Once the vegetables soften and absorb the savory broth, arrange the garlic chives beautifully on top and scatter the sliced garlic over them. As it bubbles away and fills the room with an appetizing aroma, the world's most delicious marucho motsunabe is complete. The visual when you open the lid is absolutely stunning.

Cutting the Plump Marucho and Digging In

Lift the whole marucho from the finished hot pot with tongs and cut it into bite-sized pieces using scissors. Serve it into a bowl, and with the first bite, the rich, sweet flavor of the fat floods your mouth—it's so delicious you can't help but exclaim, 'So good!' or 'Amazing!' The vegetables like garlic chives and cabbage, which have fully absorbed the savory broth, pair perfectly with the rich marucho fat. Cutting it with scissors as you eat it piping hot is a luxurious, blissful experience. It's so delicious you'll want to drink every last drop of the soup.

About ケン爺ホルモン焼きチャンネル

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