Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

Name: Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata
Yield: 3 servings
Cuisine: American
Ingredients: 300 to 400 grams Pig offal (motsu); 1/2 Cabbage; 1 bunch Chinese chives; 200 grams Konnyaku; 1/2 block Silken tofu; 1 Burdock root; 500 ml Chicken soup stock granules (or chicken soup stock); 300 ml Dashi stock; 3 large cloves Garlic; 50 ml *Soy sauce; 2 tbsp *Mirin; 2 tbsp plus *Ground sesame seeds; 50 grams *Miso (white or blended); 1 Red chili pepper; 1 as much (to taste) Champon noodles; 1 as much (to taste) Plain cooked rice

cookpad.japan @cookpad_jp

They often show popular motsunabe restaurants on local television, and I watched it thinking "OK, they use chicken soup made from a chicken carcass...". And I happened to be making chicken carcass soup, so I was motivated to try motsunabe. It was really delcious. I even surprised myself, a Hakata native!

Please buy good quality delicious offal!
If you add soy sauce and salt you'll have soy sauce-motsunabe, and if you add a generous amount of miso you'll have miso-motsunabe, so please try adjusting the amounts to taste.
The vegetables I used are the same as the ones used at a certain popular restaurant (where the miso-motsunabe is popular)!
I used a bonito flake and konbu seaweed dashi 'teapack' to make the dashi.
I think it's quite tasty enough if you use chicken stock granules. Please be aware of the salt content though!
The ground sesame seeds bring everything together and round out the flavors. For 2 to 3 servings. Recipe by Jirojiro

cookpad.japan @cookpad_jp

Saved

Ingredients

3 servings

300to 400 grams Pig offal (motsu)
1/2Cabbage
1 bunchChinese chives
200 gramsKonnyaku
1/2 blockSilken tofu
1Burdock root
500 mlChicken soup stock granules (or chicken soup stock)
300 mlDashi stock
3 largecloves Garlic
50 ml*Soy sauce
2 tbsp*Mirin
2 tbspplus *Ground sesame seeds
50 grams*Miso (white or blended)
1Red chili pepper
1as much (to taste) Champon noodles
1as much (to taste) Plain cooked rice

Saved

Steps

1

If you have the time and inclination, please make chicken carcass soupfrom scratch. It's really good. Plus, chicken carcasses are cheap. But if it's a bother, soup stock granules are fine of course!
https://cookpad.wasmer.app/us/recipes/168072-collagen-rich-chicken-bone-soup

Collagen Rich Chicken Bone Soup
2

Rip up the cabbage with your hands. Cut the tofu into easy to eat pieces. Finely julienne the burdock root. Cut the Chinese chives into 1/4 length pieces. Slice the garlic cloves.
3

Slice the konnyaku into 4 to 5 mm thick slices, and blanch in boiling water. In the next step you'll decide whether to make the hotpot soy sauce or miso flavored.
4

Mix the * ingredients in a separate bowl. If you are making a miso base, add the miso first then add soy sauce while tasting. If youre making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting.
5

Put the pig offal in a pot of boiling water, bring back to the boil and then train into a colander. Rinse quickly under running water to get rid of any scum. If you rinse it too much you'll also wash away the umami-rich fat, so just rinse lightly.
6

Put the sliced garlic and offal in the dashi stock and chicken soup, and simmer for about 5 minutes. Turn off the heat and add the combined sauce from Step 3 little by little. Make it a bit on the salty rich side.
7

When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that's it. Put the ingredient in the pot in this order: burdock root and offal at the bottom → konnyaku → tofu and cabbage → chives.
8

Add some champon noodles (thick ramen style noodles) at the end, or add some cooked rice and make a porridge. (Add egg and leek for this, not listed in the ingredients.) If there's a lot of soup left you can add the champon noodles first, and then some rice afterwards, to enjoy both.
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10

The offal I used looked like this.