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Hakata-style Motsu Offal Hot Pot (lightly-flavored Soy Sauce Version) Recipe

Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) Recipe
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Serving : 2
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Prepare the ingredients before making Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) in your home. Then, follow these steps below to serve Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) for your family or friends.

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

  • 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

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

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) in your home by yourself.

    Step 1
  • Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
  • Step 2
  • Add the julienned burdock root.
  • Step 3
  • Parboil the offal briefly separately in plain water.
  • Step 4
  • Drain the offal and add it to the pot. Keep the heat at medium.
  • Step 5
  • Remove the core from the cabbage and add 3/4 to the pot.
  • Step 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).
  • Step 7
  • Put the remaining cabbage and chives on top.
  • Step 8
  • When the chives and cabbage are cooked enough, it's done.
  • Step 9
  • Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
  • Step 10
  • Add champon noodles to the broth at the end of cooking to make "shime".
  • Step 11
  • By the way, the richer version of this recipe looks like this.
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