Recipe of Award-winning Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup Cooking Basics for Newbies

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To get started with this particular recipe, we must first prepare a few components. You can cook lightly flavored! hakata-style motsunabe (offal hot pot) with soy sauce based soup using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup:

1. Make ready Basic Hotpot Soup Recipe ID: 1992492
2. Prepare 2 to 3 pieces Kombu for dashi stock
3. Get 1 handful Bonito flakes
4. Make ready 1200 ml Water
5. Prepare 50 ml Sake
6. Make ready 80 ml Shirodashi
7. Make ready Additions to the hot pot
8. Make ready 3 to 4 cloves Garlic
9. Prepare 5 tbsp Whole white sesame seeds (or ground sesame seeds)
10. Get 3 to 5 Red chili pepper
11. Prepare Hot Pot ingredients:
12. Take 400 to 500 grams Pig offal (whatever parts you like)
13. Make ready 1/3 to 1/2 a head Cabbage
14. Take 1 bunch Chinese chives
15. Get 1/2 block Tofu (silken)
16. Make ready 150 grams Konnyaku
17. Get 1 Burdock root
18. Prepare 2 hanks Champon noodles (thick ramen-type noodles)
19. Take 1 as much (to taste) Grated garlic, takanotsume (as accompaniments)

Steps to make Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup:

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.

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