Motze, the Japanese-inspired restaurant from Nick Balla and Cortney Burns (Bar Tartine), is closing its doors this weekend.
The Mission District space will reopen next month as an all new concept, Duna, this time inspired by Balla's childhood in Hungary. You still have a couple of days to get a last taste of the duo's delicious take on chanko nabe (rice porridge), but the memory can also live on—bookmark the recipe below.
Motze's Chanko Nabe
1 cup Japanese short grain brown rice
4 cup Chicken dashi (see below)
1 chicken thigh, roasted then sliced
To Garnish *
Crispy fried garlic
Crushed dried hot pepper
Kimchi or other preserved vegetable
6.5 minute egg
*These are toppings that Motze uses, but Chef Nick Balla insists that you can really use anything you desire--this is a great clean-out-the-fridge meal.
For the chicken dashi:
2 quarts chicken stock
4 5/5-inch kombu pieces
A handful of katsuo bushi flakes
1. In a large pot, simmer the chicken stock and the kombu for one hour.
2. Add the katsuo bushi and simmer for an additional 5 minutes.
3. Strain and season with salt.
1. Soak 1 cup rice in 4 cups chicken dashi for 30 minutes in a small sauce pan.
2. Place on stovetop, cover with lid, bring to a simmer over medium-high heat, then turn heat to lowest setting and cook gently for 25 minutes, or until rice is soft and tender and most of liquid to has cooked off.
3. Ladle rice porridge into a large bowl, add an additional cup of chicken dashi on top, and garnish with as much and as many toppings as desired.