Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, delicious motsu nabe (pig offal hotpot) - a speciality of hakata. It is one of my favorites. This time, I am going to make it a little bit unique. 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 current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:
- Make ready 300 to 400 grams Pig offal (motsu)
- Prepare 1/2 Cabbage
- Prepare 1 bunch Chinese chives
- Make ready 200 grams Konnyaku
- Get 1/2 block Silken tofu
- Prepare 1 Burdock root
- Make ready 500 ml Chicken soup stock granules (or chicken soup stock)
- Make ready 300 ml Dashi stock
- Take 3 large cloves Garlic
- Prepare 50 ml *Soy sauce
- Make ready 2 tbsp *Mirin
- Take 2 tbsp plus *Ground sesame seeds
- Take 50 grams *Miso (white or blended)
- Get 1 Red chili pepper
- Prepare 1 as much (to taste) Champon noodles
- Make ready 1 as much (to taste) Plain cooked rice
Instructions 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.
So that’s going to wrap it up with 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. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
