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

Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup. Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup. 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. Great recipe for Really Delicious Soy Milk Nabe (Hotpot). You can have Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup using 19 ingredients and 8 steps. Here is how you cook that.

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

1. Prepare of Basic Hotpot Soup Recipe ID: 1992492.
2. It's of to 3 pieces Kombu for dashi stock.
3. You need of handful Bonito flakes.
4. You need of Water.
5. It's of Sake.
6. Prepare of Shirodashi.
7. It's of Additions to the hot pot.
8. It's of to 4 cloves Garlic.
9. You need of Whole white sesame seeds (or ground sesame seeds).
10. It's of to 5 Red chili pepper.
11. Prepare of Hot Pot ingredients:.
12. Prepare of to 500 grams Pig offal (whatever parts you like).
13. It's of to 1/2 a head Cabbage.
14. You need of Chinese chives.
15. You need of Tofu (silken).
16. Prepare of Konnyaku.
17. Prepare of Burdock root.
18. You need of hanks Champon noodles (thick ramen-type noodles).
19. It's of as much (to taste) Grated garlic, takanotsume (as accompaniments).

Regular hotpots are good, but mild and creamy soy milk hotpot is delicious! The soy milk makes it mild, and the pork belly becomes sweeter and really delicious. If the soup becomes too diluted, add some water. Horumon nabe, also known as motsunabe, is one of the most famous foods from a region that's known for its many tasty dishes.

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

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..

This hot pot, which originated in the Hakata area of Fukuoka, is made by cooking chewy beef or pork tripe, cabbage, and garlic chives in a miso or soy sauce-flavored soup topped with chili pepper spice. Originally a local cuisine of Fukuoka, motsunabe is made with beef or pork offal in a soy sauce base. After boiling for a bit, add cabbage, chives, and some chili peppers when it's almost done then finally some Champon noodles. Since this nabe uses offal, it usually has a very low price point. Because of this, the dish has become popular.