{"id":186,"date":"2022-10-05T10:00:01","date_gmt":"2022-10-05T01:00:01","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=186"},"modified":"2025-07-21T18:00:11","modified_gmt":"2025-07-21T09:00:11","slug":"22012","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22012\/","title":{"rendered":"How to eat motsunabe<\/em> (organ meat hotpot) | Another shime<\/em> (finishing ingredient) after champon<\/em> noodles?!"},"content":{"rendered":"

Wait patiently while the ingredients cook<\/h2>\r\n
\"Wait<\/div>\r\n

When you order motsunabe<\/em> at a restaurant, you will be served a pot filled with ingredients and dashi<\/em> (broth). With the heat on high, bring the entire hotpot up to temperature.<\/p>\r\n

\"Wait<\/div>\r\n

When the broth comes to a boil, turn the heat down to medium. Be careful not to boil the hotpot on high heat for too long \u2013 this will reduce the broth too much, making the dish overly salty. Periodically scoop broth over the vegetables to help flavors permeate.<\/p>\r\n

Stir up the entire hotpot<\/h2>\r\n
\"Stir<\/div>\r\n

Once the cabbage starts to soften, mix up all of the ingredients. In most cases, the motsu<\/em> (organ meats) are parboiled in advance, so that they will be perfectly cooked just as the vegetables are ready. It\u2019s best to enjoy the vegetables and motsu<\/em> before they overcook.<\/p>\r\n

\"Stir\"Stir<\/div>\r\n

If you have ordered any additional toppings, keep their cooking times in mind as you add them throughout the cooking process. Tofu is a particularly delicious match with motsunabe<\/em>. Depending on the restaurant, a variety of toppings may be available, so go ahead to try anything that strikes your fancy.<\/p>\r\n

The first shime<\/em> (finishing ingredient) is champon<\/em> noodles!<\/h2>\r\n
\"The<\/div>\r\n

As with many Japanese hotpots, after finishing the vegetables and meat, it is customary to enjoy shime<\/em>, a finishing course added to the broth, which is normally a starchy ingredient such as noodles or rice. If you are running low on broth, ask your server for some extra.<\/p>\r\n

\"The<\/div>\r\n

In the case of motsunabe<\/em>, the classic shime<\/em> is champon<\/em>, a type of noodle originating in Nagasaki. Turn up the heat and bring the broth to a boil, then add the noodles. In about two minutes, the noodles will become richly flavored as they absorb the broth \u2013 an exceptionally delicious way to experience this hotpot.<\/p>\r\n

\"The<\/div>\r\n

The thick champon<\/em> noodles have a delightfully springy, toothsome texture. Each bite bursts with flavors of the vegetables and meat.<\/p>\r\n

Finish with a super-savory tamago zosui<\/em> (egg and rice porridge)!<\/h2>\r\n
\"Finish<\/div>\r\n

After the noodles, it\u2019s time for rice! After eating the champon<\/em> noodles, add steamed rice to the broth and turn the heat back on. After the broth reaches a boil, turn off the heat and add beaten eggs, simultaneously stirring with the ladle until the eggs are cooked by residual heat.<\/p>\r\n

\"Finish<\/div>\r\n

The tamago zosui<\/em> (egg and rice porridge) is now ready. Flavor from the champon<\/em> noodles has further been imparted into the broth, culminating into one last encore of all the flavors you have enjoyed so far.<\/p>\r\n

Using the remaining broth to cook other foods is just part of the enjoyment of motsunabe<\/em>. Next time, please try out this \u201cdouble shime<\/em>\u201d method!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Flavor-packed \u201cmotsunabe\u201d (organ meat hotpot) is a favorite dish with origins in Kyushu. As cold weather sets in, motsunabe becomes all the more irresistible. This dish is typically enjoyed in a series of steps. Knowing the process in advance will increase your enjoyment of this dish, so we\u2019ve asked a specialty restaurant for their advice.<\/p>\n","protected":false},"author":2,"featured_media":193,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,75,76,80,104],"class_list":["post-186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-kyushu","tag-local-gourmet","tag-nabe","tag-winter"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":12,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":2279,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/186\/revisions\/2279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}