Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hakata-style motsu offal hot pot (lightly-flavored soy sauce version). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
HOME > Products > Retail Products > Hakata Motsu Hot Pot Soup -Soy Sauce. Soy Sauce based hot pot soup enriched by bonito and seaweed. Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.
Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have hakata-style motsu offal hot pot (lightly-flavored soy sauce version) using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
- Prepare 400 grams Beef Offal
- Make ready 1/4 head Cabbage
- Take 1/2 bunch Chinese chives
- Prepare 1/2 Burdock root
- Get 2 clove Garlic
- Take 1 Red chili pepper
- Get 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
- Get 300 ml Water
- Take 6 Gyoza dumpling skins
- Make ready 1 pack Champon noodles
At Motsu Nabe Show Raku, they use the highest. Delicious Japanese Soy Milk Hot Pot recipe with napa cabbage, mushrooms, and thinly sliced pork cooked in a creamy and savory soy milk broth. I often serve the soy milk hot pot with donabe, the traditional Japanese earthenware pot, but you can serve it with a different pot like Asian style. Motsunabe is a kind of Japanese hot pot from Fukuoka Prefecture.
Steps to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
- Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
- Add the julienned burdock root.
- Parboil the offal briefly separately in plain water.
- Drain the offal and add it to the pot. Keep the heat at medium.
- Remove the core from the cabbage and add 3/4 to the pot.
- 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).
- Put the remaining cabbage and chives on top.
- When the chives and cabbage are cooked enough, it's done.
- Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
- Add champon noodles to the broth at the end of cooking to make "shime".
- By the way, the richer version of this recipe looks like this.
The main ingredients are "motsu", beef innards. The main ingredients of motsunabe are beef innards, cabbage, tofu, and Chinese chives. The soup is often miso or soy sauce based. Hot pot sauce noodles are the best way to enjoy your favorite hot pot sauce combinations Today's recipe is an ode to one of my favorite things in the world: hot pot. Hence, hot pot sauce We're Bill, Judy, Sarah, and Kaitlin- a family of four cooks sharing our home-cooked and restaurant-style recipes.
So that is going to wrap it up with this exceptional food hakata-style motsu offal hot pot (lightly-flavored soy sauce version) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
