Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup

Name: Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup
Yield: 3 servings
Cuisine: American
Ingredients: 2 to 3 pieces Kombu for dashi stock; 1 handful Bonito flakes; 1200 ml Water; 50 ml Sake; 80 ml Shirodashi; 3 to 4 cloves Garlic; 5 tbsp Whole white sesame seeds (or ground sesame seeds); 3 to 5 Red chili pepper; 400 to 500 grams Pig offal (whatever parts you like); 1/3 to 1/2 a head Cabbage; 1 bunch Chinese chives; 1/2 block Tofu (silken); 150 grams Konnyaku; 1 Burdock root; 2 hanks Champon noodles (thick ramen-type noodles); 1 as much (to taste) Grated garlic, takanotsume (as accompaniments)

cookpad.japan @cookpad_jp

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.

In our house, we always have motsunabe with yuzu pepper paste. I have a recipe for that. Of course it's delicious eaten with grated garlic and red chili pepper too. For 3-4 servings. Recipe by Karin mama cchi

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.

cookpad.japan @cookpad_jp

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.

Saved

Ingredients

3 servings

Basic Hotpot Soup Recipe ID: 1992492
2to 3 pieces Kombu for dashi stock
1handful Bonito flakes
1200 mlWater
50 mlSake
80 mlShirodashi
Additions to the hot pot
3to 4 cloves Garlic
5 tbspWhole white sesame seeds (or ground sesame seeds)
3to 5 Red chili pepper
Hot Pot ingredients:
400to 500 grams Pig offal (whatever parts you like)
1/3to 1/2 a head Cabbage
1 bunchChinese chives
1/2 blockTofu (silken)
150 gramsKonnyaku
1Burdock root
2hanks Champon noodles (thick ramen-type noodles)
1as much (to taste) Grated garlic, takanotsume (as accompaniments)

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Steps

1

Slice the garlic. Finely shave the burdock root. Cut the konnyaku into any shape you prefer. Cut up the cabbage and chives so that they're easy to eat.
2

Blanch the konnyaku in boiling water to get rid of the odor. If you cut it up like this, kids can pick up the pieces easily!
3

Wash the offal well in water, and cut into easy to eat pieces. Washing it cuts some of the odor.
4

Make the Basic Hotpot Soup.
5

Add sliced garlic, sesame seeds (ground is OK) and takanotsume to the soup. Crush the sesame seeds as you add them. The soup is done.
6

Blanch the offal in boiling water. You can just add it to the soup if you like.
7

If you are adding the offal as is, add it first, then the other ingredients.
8

For the last course, champon is the best. Just add champon noodles to the leftover soup, and simmer. Or you can add cooked rice to make porridge instead.