//]]> Recipe of Speedy Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata | Make Your Favorite Restaurant Dishes At Home!

25/10/2020 15:59

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

by Anne Harper

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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, delicious motsu nabe (pig offal hotpot) - a speciality of hakata. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook delicious motsu nabe (pig offal hotpot) - a speciality of hakata using 16 ingredients and 10 steps. Here is how you can achieve it.

 

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


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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.
  9. The offal I used looked like this.

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