Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, delicious motsu nabe (pig offal hotpot) - a speciality of hakata. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is something that I’ve loved my whole life.

To get started with this particular recipe, we must 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.

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. Take 1/2 Cabbage
3. Get 1 bunch Chinese chives
4. Take 200 grams Konnyaku
5. Make ready 1/2 block Silken tofu
6. Take 1 Burdock root
7. Get 500 ml Chicken soup stock granules (or chicken soup stock)
8. Take 300 ml Dashi stock
9. Make ready 3 large cloves Garlic
10. Get 50 ml *Soy sauce
11. Get 2 tbsp *Mirin
12. Get 2 tbsp plus *Ground sesame seeds
13. Take 50 grams *Miso (white or blended)
14. Prepare 1 Red chili pepper
15. Take 1 as much (to taste) Champon noodles
16. Make ready 1 as much (to taste) Plain cooked rice

Steps 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 (see recipe)
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.
11. Ready to serve and ENJOY!

So that is going to wrap this up for this special food delicious motsu nabe (pig offal hotpot) - a speciality of hakata recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!