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

Name: Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Beef Offal; 1/4 head Cabbage; 1/2 bunch Chinese chives; 1/2 Burdock root; 2 clove Garlic; 1 Red chili pepper; 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce); 300 ml Water; 6 Gyoza dumpling skins; 1 pack Champon noodles

cookpad.japan @cookpad_jp

Some people don't like the other richer version of this recipe… this one also has less calories.

This recipe uses gyoza dumpling skins instead of covering with an otoshibuta/drop lid. If you add the gyoza dumpling skins at Step 6, you'll end up with two different textures of cabbage to enjoy. If you add at Atep 7, it will be more of a sweet, rich flavor. The gyoza dumpling skins also helps keep the hot pot hot. For 2 servings. Recipe by Annchann

Some people don't like the other richer version of this recipe… this one also has less calories.

cookpad.japan @cookpad_jp

Some people don't like the other richer version of this recipe… this one also has less calories.

Saved

Ingredients

2 servings

400 gramsBeef Offal
1/4 headCabbage
1/2 bunchChinese chives
1/2Burdock root
2 cloveGarlic
1Red chili pepper
3 tbspDashi stock granules (or concentrated mentsuyu noodle sauce)
300 mlWater
6Gyoza dumpling skins
1pack Champon noodles

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Steps

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.