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

Name: A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot)
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Pig offal (motsu), raw or boiled; 600 ml ●Water; 1 tsp ●Dashi stock granules; 1 tsp ●Chicken soup stock granules; 3 tbsp ●Soy sauce; 2 tbsp ●Sake; 4 tbsp ●Mirin; 1 Red chili pepper; 4 clove - or as much (to taste) Garlic; 1/4 a head Cabbage; 1 bunch Chinese chives; 1/2 bag Bean sprouts; 1 as much (to taste) Tofu; 1 as much (to taste) Maitake mushrooms (or other mushrooms); 1 Cooked rice, egg, green onions

cookpad.japan @cookpad_jp

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.

Please adjust the flavoring ingredients to taste. It's better to add a generous amount of cabbage, which is sweet and delicious. Make a soup that's a bit sweet and a bit rich. You can't skip the rice porridge as 'shime' - the final part of enjoying a hotpot! You could alternatively add some Chinese noodles to make champon. You can't leave out the Chinese chives and cabbage, but otherwise just use whatever vegetables you have in the refrigerator like carrots, leek, bok choy or any type of mushroom. For about 3 servings. Recipe by Chisapu-

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.

cookpad.japan @cookpad_jp

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.

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Ingredients

3 servings

300 gramsPig offal (motsu), raw or boiled
600 ml●Water
1 tsp●Dashi stock granules
1 tsp●Chicken soup stock granules
3 tbsp●Soy sauce
2 tbsp●Sake
4 tbsp●Mirin
1Red chili pepper
4 clove- or as much (to taste) Garlic
1/4a head Cabbage
1 bunchChinese chives
1/2 bagBean sprouts
1as much (to taste) Tofu
1as much (to taste) Maitake mushrooms (or other mushrooms)
1Cooked rice, egg, green onions

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Steps

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!