A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot) using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):
  1. Take 300 grams Pig offal (motsu), raw or boiled
  2. Prepare 600 ml ●Water
  3. Prepare 1 tsp ●Dashi stock granules
  4. Make ready 1 tsp ●Chicken soup stock granules
  5. Get 3 tbsp ●Soy sauce
  6. Prepare 2 tbsp ●Sake
  7. Make ready 4 tbsp ●Mirin
  8. Make ready 1 Red chili pepper
  9. Take 4 clove - or as much (to taste) Garlic
  10. Prepare 1⁄4 a head Cabbage
  11. Get 1 bunch Chinese chives
  12. Prepare 1⁄2 bag Bean sprouts
  13. Make ready 1 as much (to taste) Tofu
  14. Prepare 1 as much (to taste) Maitake mushrooms (or other mushrooms)
  15. Get 1 Cooked rice, egg, green onions
Instructions to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):
  1. Process the raw offal: Wash the offal well especially on the insides under running water. Blanch in boiling water briefly. When a lot of scum comes off, drain into a colander or sieve, and wash off any impurities under running water.
  2. Slice the garlic, and the red chili pepper. Cut up the cabbage and chives into big pieces. Shred up the mushrooms into large clumps. Put the ● ingredients in a pot and bring to a boil. Add the garlic and chili pepper.
  3. Line the bottom of the pot with several pieces of cabbage, and put the offal on top. Layer the rest of the cabbage, mushrooms, tofu, bean sprouts and chives on top in that order.
  4. When the pot comes to a boil, lower the heat so that it doesn't boil over. Simmer until the cabbage is wilted without stirring. Stir everything once and it's done.
  5. At the end when just some broth is left, add the rice and swirl in the beaten egg and make a porridge as the "shime" (the last part of the hotpot) - it's delicious! Sprinkle in some chopped green onion to taste and enjoy.
  6. Appuru Akko tried this and added ramen noodles at the end. Next time I'm going to try that as the "shime"!! Miemie tried udon noodles!

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