Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)
Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, hakata-style motsu offal hot pot (lightly-flavored soy sauce version). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is something which I have loved my whole life. They are nice and they look wonderful.

Hakata Station is the biggest station in Kyushu, and the area surrounding it truly represents Fukuoka. The area is cramped with restaurants, so it can be hard to choose At this popular restaurant, you can try Hakata specialties, such as the [Hitokuchi Nira-manju] and [Motsu Nabe Hot Pot] (offal hot pot). Location: Yakuin (Yakuin Station), Hakata, Fukuoka.

To begin with this recipe, we must first prepare a few ingredients. You can cook hakata-style motsu offal hot pot (lightly-flavored soy sauce version) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Take 400 grams Beef Offal
  2. Get 1/4 head Cabbage
  3. Prepare 1/2 bunch Chinese chives
  4. Make ready 1/2 Burdock root
  5. Make ready 2 clove Garlic
  6. Get 1 Red chili pepper
  7. Get 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
  8. Make ready 300 ml Water
  9. Prepare 6 Gyoza dumpling skins
  10. Take 1 pack Champon noodles

Motsunabe is hot pot that is cooked with the offal or the internal organs of cows and pigs ("motsu") with cabbage, leek, garlic, and red peppers. Firstly, glass noodles have almost no flavour in themselves, so they go with Add sriracha, ketchup, garlic, sugar, soy sauce, oyster sauce, toasted sesame oil and water. Deluxe Asian Hot Pot Starter Kit for Asian Hot Pot, Mongolian Hot Pot. Motsu-nabe 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.

Instructions to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
  2. Add the julienned burdock root.
  3. Parboil the offal briefly separately in plain water.
  4. Drain the offal and add it to the pot. Keep the heat at medium.
  5. Remove the core from the cabbage and add 3/4 to the pot.
  6. Cover everything with the gyoza dumpling skins - they will perform the role of an otoshibuta (drop lid). (If the gyoza skins start to dry out, spoon some of the broth over them occasionally).
  7. Put the remaining cabbage and chives on top.
  8. When the chives and cabbage are cooked enough, it's done.
  9. Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
  10. Add champon noodles to the broth at the end of cooking to make "shime".
  11. By the way, the richer version of this recipe looks like this.

Greek Cuisine, Magiritsa or Traditional Easter Sunday Soup Made From Lamb Offal with Mushrooms and Vegetables. There are dozens of varieties of hot pots, and each hot pot has a distinct flavor and style. Sukiyaki hot pot is served with sliced beef, vegetables, and tofu in a sweet sauce based on soy sauce, used sparingly, enough for the ingredients to merge in a shallow iron pot. The offal of the duck, including the liver, intestines, heart and gizzard, are scalded in boiling water In a separate pot, the vermicelli is cooked and then added to the soup bowl with offal In Sichuan cuisine, duck blood tofu is used to make a classic dish called maoxuewang, or Chongqing-style duck. This particular hot pot is a specialty of Aomori where the use of soy milk reflects a trend toward healthful ingredients.

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