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We hope you got benefit from reading it, now let’s go back to delicious motsu nabe (pig offal hotpot) - a speciality of hakata recipe. To make delicious motsu nabe (pig offal hotpot) - a speciality of hakata you only need 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:
- Provide 300 to 400 grams Pig offal (motsu)
- Prepare 1/2 Cabbage
- Get 1 bunch Chinese chives
- Use 200 grams Konnyaku
- Prepare 1/2 block Silken tofu
- Use 1 Burdock root
- Take 500 ml Chicken soup stock granules (or chicken soup stock)
- Take 300 ml Dashi stock
- Prepare 3 large cloves Garlic
- Use 50 ml *Soy sauce
- Take 2 tbsp *Mirin
- Get 2 tbsp plus *Ground sesame seeds
- Use 50 grams *Miso (white or blended)
- Take 1 Red chili pepper
- Provide 1 as much (to taste) Champon noodles
- Use 1 as much (to taste) Plain cooked rice
Steps to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:
- If you have the time and inclination, please make chicken carcass soupfrom scratch. It's really good. Plus, chicken carcasses are cheap. But if it's a bother, soup stock granules are fine of course! - - https://cookpad.com/us/recipes/168072-collagen-rich-chicken-bone-soup
- Rip up the cabbage with your hands. Cut the tofu into easy to eat pieces. Finely julienne the burdock root. Cut the Chinese chives into 1/4 length pieces. Slice the garlic cloves.
- Slice the konnyaku into 4 to 5 mm thick slices, and blanch in boiling water. In the next step you'll decide whether to make the hotpot soy sauce or miso flavored.
- Mix the * ingredients in a separate bowl. If you are making a miso base, add the miso first then add soy sauce while tasting. If youre making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting.
- Put the pig offal in a pot of boiling water, bring back to the boil and then train into a colander. Rinse quickly under running water to get rid of any scum. If you rinse it too much you'll also wash away the umami-rich fat, so just rinse lightly.
- Put the sliced garlic and offal in the dashi stock and chicken soup, and simmer for about 5 minutes. Turn off the heat and add the combined sauce from Step 3 little by little. Make it a bit on the salty rich side.
- When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that's it. Put the ingredient in the pot in this order: burdock root and offal at the bottom → konnyaku → tofu and cabbage → chives.
- Add some champon noodles (thick ramen style noodles) at the end, or add some cooked rice and make a porridge. (Add egg and leek for this, not listed in the ingredients.) If there's a lot of soup left you can add the champon noodles first, and then some rice afterwards, to enjoy both.
- The offal I used looked like this.
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