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Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata
Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

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We hope you got insight 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 need 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:
  1. Take 300 to 400 grams Pig offal (motsu)
  2. Prepare 1/2 Cabbage
  3. Provide 1 bunch Chinese chives
  4. Prepare 200 grams Konnyaku
  5. You need 1/2 block Silken tofu
  6. Get 1 Burdock root
  7. You need 500 ml Chicken soup stock granules (or chicken soup stock)
  8. Use 300 ml Dashi stock
  9. Take 3 large cloves Garlic
  10. Use 50 ml *Soy sauce
  11. You need 2 tbsp *Mirin
  12. Take 2 tbsp plus *Ground sesame seeds
  13. Prepare 50 grams *Miso (white or blended)
  14. Prepare 1 Red chili pepper
  15. You need 1 as much (to taste) Champon noodles
  16. Get 1 as much (to taste) Plain cooked rice
Instructions to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  10. The offal I used looked like this.

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