Recipe: Delicious Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup

Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup.

Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup You can cook Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup

  1. You need of Basic Hotpot Soup Recipe ID: 1992492.
  2. Prepare 2 of to 3 pieces Kombu for dashi stock.
  3. Prepare 1 of handful Bonito flakes.
  4. It’s 1200 ml of Water.
  5. You need 50 ml of Sake.
  6. You need 80 ml of Shirodashi.
  7. You need of Additions to the hot pot.
  8. Prepare 3 of to 4 cloves Garlic.
  9. It’s 5 tbsp of Whole white sesame seeds (or ground sesame seeds).
  10. It’s 3 of to 5 Red chili pepper.
  11. You need of Hot Pot ingredients:.
  12. You need 400 of to 500 grams Pig offal (whatever parts you like).
  13. You need 1/3 of to 1/2 a head Cabbage.
  14. You need 1 bunch of Chinese chives.
  15. It’s 1/2 block of Tofu (silken).
  16. You need 150 grams of Konnyaku.
  17. It’s 1 of Burdock root.
  18. You need 2 of hanks Champon noodles (thick ramen-type noodles).
  19. You need 1 of as much (to taste) Grated garlic, takanotsume (as accompaniments).

Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup step by step

  1. Slice the garlic. Finely shave the burdock root. Cut the konnyaku into any shape you prefer. Cut up the cabbage and chives so that they're easy to eat..
  2. Blanch the konnyaku in boiling water to get rid of the odor. If you cut it up like this, kids can pick up the pieces easily!.
  3. Wash the offal well in water, and cut into easy to eat pieces. Washing it cuts some of the odor..
  4. Make the Basic Hotpot Soup..
  5. Add sliced garlic, sesame seeds (ground is OK) and takanotsume to the soup. Crush the sesame seeds as you add them. The soup is done..
  6. Blanch the offal in boiling water. You can just add it to the soup if you like..
  7. If you are adding the offal as is, add it first, then the other ingredients..
  8. For the last course, champon is the best. Just add champon noodles to the leftover soup, and simmer. Or you can add cooked rice to make porridge instead..

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