Savour hearty Wagyu innards hotpot & other motsu dishes at Kurohanabi Suntec City
Wagyu this, Wagyu that. Hailing from Japan, it’s currently one of the most trendy breeds of beef being used everywhere… but I bet you haven’t heard of Wagyu motsu (innards). Kurohanabi (Hokkaido’s motsu nabe specialty restaurant) features this bold and gamey ingredient in 3 of its new dishes: Hokkaido Motsu Nabe, Motsu Okonomiyaki, and Wagyu Motsu Yakisoba!
In order to savour the best flavour in Wagyu motsu, go for the Hokkaido Motsu Nabe (S$32). This well-received hotpot dish contains a soup base featuring Kurohanabi’s signature sesame miso. Ingredients like beef intestines, tofu, chives, cabbage, and enoki mushrooms are then added to enhance the broth’s natural sweetness.
As the soup boils and simmers, the fats from the beef intestines are integrated into the broth to make it extra luxurious and flavourful.
Although I’m absolutely freaked out over Japanese fermented soybeans, natto, I know a lot of people who will enjoy this superfood. They’ll be delighted to find out that the hotpot is also available in a Natto Motsu Nabe (S$42) version, fortified with its earthy tastes— you can count me out for this!
Traditional okonomiyaki is a popular pancake dish which uses eggs, seafood, meat, and vegetables. The Motsu Okonomiyaki (S$19.80) adds the meaty innards together with the pancake, giving it a rich beefy addition coming from the beef’s intestines.
The experience is further enhanced with a drizzle of Kurohanabi’s special okonomiyaki sauce and mayonnaise.
The Wagyu Motsu Yakisoba (S$21.80) is a dish not to be missed. It’s a dish of thick noodles sauteed in a umami-rich sauce with meat or seafood of your choice. It is then taken up a notch with added beef chunks and innards for exceptional taste and texture.
If you’re a non-innards person, not to worry. Kurohanabi also offers other dishes on their menu. For those game enough to try it, do share your feedback!
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