Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata.
You can cook Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata
- It's 300 of to 400 grams Pig offal (motsu).
- You need 1/2 of Cabbage.
- You need 1 bunch of Chinese chives.
- You need 200 grams of Konnyaku.
- Prepare 1/2 block of Silken tofu.
- Prepare 1 of Burdock root.
- Prepare 500 ml of Chicken soup stock granules (or chicken soup stock).
- You need 300 ml of Dashi stock.
- Prepare 3 large of cloves Garlic.
- Prepare 50 ml of *Soy sauce.
- Prepare 2 tbsp of *Mirin.
- You need 2 tbsp of plus *Ground sesame seeds.
- You need 50 grams of *Miso (white or blended).
- Prepare 1 of Red chili pepper.
- It's 1 of as much (to taste) Champon noodles.
- It's 1 of as much (to taste) Plain cooked rice.
Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata instructions
- 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..
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- The offal I used looked like this..
