Steps to Make Perfect Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Quick Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this 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 cook that.

They often show popular motsunabe restaurants on local television, and I watched it thinking "OK, they use chicken soup made from a chicken carcass...". And I happened to be making chicken carcass soup, so I was motivated to try motsunabe. It was really delcious. I even surprised myself, a Hakata native! Please buy good quality delicious offal! If you add soy sauce and salt you'll have soy sauce-motsunabe, and if you add a generous amount of miso you'll have miso-motsunabe, so please try adjusting the amounts to taste. The vegetables I used are the same as the ones used at a certain popular restaurant (where the miso-motsunabe is popular)! I used a bonito flake and konbu seaweed dashi 'teapack' to make the dashi. I think it's quite tasty enough if you use chicken stock granules. Please be aware of the salt content though! The ground sesame seeds bring everything together and round out the flavors. For 2 to 3 servings. Recipe by Jirojiro

Ingredients and spices that need to be Prepare to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:

1. 300 to 400 grams Pig offal (motsu)
2. 1/2 Cabbage
3. 1 bunch Chinese chives
4. 200 grams Konnyaku
5. 1/2 block Silken tofu
6. 1 Burdock root
7. 500 ml Chicken soup stock granules (or chicken soup stock)
8. 300 ml Dashi stock
9. 3 large cloves Garlic
10. 50 ml *Soy sauce
11. 2 tbsp *Mirin
12. 2 tbsp plus *Ground sesame seeds
13. 50 grams *Miso (white or blended)
14. 1 Red chili pepper
15. 1 as much (to taste) Champon noodles
16. 1 as much (to taste) Plain cooked rice

Instructions to make 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. 
10. The offal I used looked like this.

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