Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for A Famous Hakata Speciality - The Soup is Yummy! The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied. Please adjust the flavoring ingredients to taste.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):
- Prepare 300 grams Pig offal (motsu), raw or boiled
- Prepare 600 ml ●Water
- Prepare 1 tsp ●Dashi stock granules
- Make ready 1 tsp ●Chicken soup stock granules
- Get 3 tbsp ●Soy sauce
- Make ready 2 tbsp ●Sake
- Prepare 4 tbsp ●Mirin
- Get 1 Red chili pepper
- Make ready 4 clove - or as much (to taste) Garlic
- Get 1/4 a head Cabbage
- Get 1 bunch Chinese chives
- Get 1/2 bag Bean sprouts
- Prepare 1 as much (to taste) Tofu
- Make ready 1 as much (to taste) Maitake mushrooms (or other mushrooms)
- Make ready 1 Cooked rice, egg, green onions
Process the raw offal: Wash the offal well especially on the insides under running water. When a lot of scum comes off, drain into a colander or sieve, and wash off any impurities under running water. A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) Hey everyone, I hope you are having an incredible day today.
Steps to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):
- Process the raw offal: Wash the offal well especially on the insides under running water. Blanch in boiling water briefly. When a lot of scum comes off, drain into a colander or sieve, and wash off any impurities under running water.
- Slice the garlic, and the red chili pepper. Cut up the cabbage and chives into big pieces. Shred up the mushrooms into large clumps. Put the ● ingredients in a pot and bring to a boil. Add the garlic and chili pepper.
- Line the bottom of the pot with several pieces of cabbage, and put the offal on top. Layer the rest of the cabbage, mushrooms, tofu, bean sprouts and chives on top in that order.
- When the pot comes to a boil, lower the heat so that it doesn't boil over. Simmer until the cabbage is wilted without stirring. Stir everything once and it's done.
- At the end when just some broth is left, add the rice and swirl in the beaten egg and make a porridge as the "shime" (the last part of the hotpot) - it's delicious! Sprinkle in some chopped green onion to taste and enjoy.
- Appuru Akko tried this and added ramen noodles at the end. Next time I'm going to try that as the "shime"!! Miemie tried udon noodles!
A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot). It is one of my favorites. This time, I'm gonna make it a little bit unique.
So that’s going to wrap it up for this special food a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
