Simple Way to Make Perfect Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa Cooking Basics for Newbies

Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook tasty salt-broth offal hot pot with kombu and weipa using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:

1. Make ready 300 grams Cooked offals
2. Prepare 200 grams White motsu offals (such as tripe)
3. Get 1/3 to 1/2 Cabbage
4. Prepare 1 bag Bean sprouts
5. Make ready 1 bunch Chinese chives
6. Make ready 1 piece Kombu for dashi stock
7. Prepare 1200 ml Water
8. Make ready 2 Takanotsume (sliced into rounds)
9. Make ready 1 knob Ginger
10. Make ready 1 clove Garlic
11. Get 50 to 60 ml ★ Sake
12. Make ready 30 ml ★ Mirin
13. Get 1 less than 1 tablespoon ★ Salt or shio-koji
14. Make ready 1 tbsp ★ Weipa
15. Take 1 White sesame seeds

Steps to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:

1. Wipe the kombu with a tea towel and make several slits with scissors.
2. Combine the water and kombu in a pot and let it sit for 30 minutes to 1 hour.
3. Meanwhile, rinse the vegetables, cut the cabbage roughly, and cut the Chinese chives into 5 cm lengths. Grate the garlic and ginger.
4. Blanch the offals in boiled water quickly and strain in a colander (if you use raw offals, cook until plump).
5. When 1 hour has passed since Step 2, warm the liquid from Step 2 on low heat until lukewarm, then remove the kombu before the broth starts to boil.
6. Add the grated ginger and garlic, takanotsume, ★ seasonings and offals to the pot. Cover with a lid and simmer for a while.
7. Add the cabbage and bean sprouts, cover with a lid, and simmer for about 10 minutes.
8. Just before serving, garnish with the Chinese chives and toasted sesame seeds. After you eat the fillings, add ramen or cooked rice. It will be very nice.
9. I used both cooked offals and soft shiro motsu offals this time. You can use either. I prefer the white motsu offals (in this photo).
10. I like this hot pot with chicken thigh meat!

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