Motsunabe-Inspired Gizzard and White Miso Nabe with Burdock Root

A unique take on the classic Motsunabe, this hot pot features chicken gizzards for a delightful chewiness and earthy flavor, complemented by the subtle sweetness of white miso and the distinctive aroma of burdock root. Perfect for a cozy and comforting dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

480 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.69/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

Japanese

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

500gChicken Gizzards(Cleaned and trimmed)

£1.50

1largeBurdock Root (Gobo)(Scrubbed and thinly sliced or shaved)

£3.00

0.5headNapa Cabbage(Roughly chopped)

£1.25

1bunchGarlic Chives (Nira)(Cut into 2-inch pieces)

£1.75

300gFirm Tofu(Drained and cubed)

£1.00

1packageEnoki Mushrooms(Trimmed)

£1.00

6Shiitake Mushrooms(Sliced)

£2.00

4tablespoonsWhite Miso Paste

£0.75

6cupsChicken Broth

£1.50

2tablespoonsSake

£0.50

1tablespoonSoy Sauce

£0.10

1thumb-sized pieceGinger(Peeled and thinly sliced)

£0.20

1teaspoonSesame Oil

£0.10

to tasteRed Pepper Flakes (optional)

£0.10

Total Cost

£14.75

£3.69 per serving

Instructions

1.
Rinse the gizzards under cold water and pat dry. Cut into bite-sized pieces.
2.
In a large pot or Dutch oven, heat sesame oil over medium heat. Add the sliced ginger and cook until fragrant, about 1 minute.
3.
Add the chicken gizzards to the pot and cook until lightly browned, about 5-7 minutes.
4.
Add the sliced burdock root and cook for another 2-3 minutes, stirring occasionally.
5.
Pour in the chicken broth, sake, and soy sauce. Bring to a simmer.
6.
In a small bowl, whisk together the white miso paste with a little of the hot broth until smooth. Add the miso mixture to the pot and stir well.
7.
Add the Napa cabbage, tofu, shiitake mushrooms, and enoki mushrooms to the pot. Simmer until the vegetables are tender and the gizzards are cooked through, about 15-20 minutes.
8.
Stir in the garlic chives just before serving. Season with red pepper flakes (if using).
9.
Serve hot directly from the pot. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (400g)

480 kcal / 2008 kJ

Carbs

23g

9% of RDA

Fat

24g

34% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7 g

8% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, add a piece of kombu (dried kelp) to the broth while simmering. Remove before serving.

Adjust the amount of miso paste according to your preference. Start with less and add more to taste.

You can add other vegetables like carrots, daikon radish, or bean sprouts to the hot pot.

Serve with a side of steamed rice or noodles to soak up the flavorful broth.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a piece of kombu (dried kelp) to the broth while simmering. Remove before serving.

Adjust the amount of miso paste according to your preference. Start with less and add more to taste.

You can add other vegetables like carrots, daikon radish, or bean sprouts to the hot pot.

Serve with a side of steamed rice or noodles to soak up the flavorful broth.

Motsunabe-Inspired Gizzard and White Miso Nabe with Burdock Root

Ingredients

Instructions