Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot). One of my favorites food recipes. This time, I’m gonna make it a 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 well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is something which I’ve loved my entire life. They are fine and they look wonderful.
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 begin with this recipe, we have to 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 that.
The ingredients needed to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):
- Make ready 300 grams Pig offal (motsu), raw or boiled
- Take 600 ml ●Water
- Prepare 1 tsp ●Dashi stock granules
- Take 1 tsp ●Chicken soup stock granules
- Prepare 3 tbsp ●Soy sauce
- Prepare 2 tbsp ●Sake
- Prepare 4 tbsp ●Mirin
- Get 1 Red chili pepper
- Take 4 clove - or as much (to taste) Garlic
- Make ready 1/4 a head Cabbage
- Make ready 1 bunch Chinese chives
- Prepare 1/2 bag Bean sprouts
- Get 1 as much (to taste) Tofu
- Prepare 1 as much (to taste) Maitake mushrooms (or other mushrooms)
- Get 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.
Instructions 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 is going to wrap this up with this exceptional food a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
