How to Prepare Tasty Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot.

Here is the best “Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata” recipe we have found so far. This is gonna smell and look delicious.

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

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

However there are many restaurants in Japan that specialise in the various nabe styles.Simply Delicious: Ginza's Most Popular Hakata Hot Pot Lunch.When speaking about hot pot, the usual image that comes to mind is everyone sitting around one big pot and having a great time.We will introduce you to a store capturing the essence of motsunabe.

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

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.

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. .
9. The offal I used looked like this..

Motsu (referring to offals of cows and pigs) is considered great to maintain one's beauty due to its juicy, fatty texture and its richness in collagen and vitamins.Do not miss the chance to taste this Japanese winter specialty!Nabe is a style of cooking you don't often see alongside the sushi and noodles in Japanese restaurants outside Japan.

Fukuoka (aka Hakata) deserves several days in your Japan itinerary for the food alone.One of the most delicious mackerel dishes ever is goma saba.Generous slices of raw Nabe, or Japanese hotpot, is the classic cold weather crowd-pleaser, and Fukuoka takes.Offal hot pot is offal-ly delicious.MUSIC: "Show Me" by Josh Woodward.