Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)
Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hakata-style motsu offal hot pot (lightly-flavored soy sauce version). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have hakata-style motsu offal hot pot (lightly-flavored soy sauce version) using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Prepare 400 grams Beef Offal
  2. Get 1/4 head Cabbage
  3. Take 1/2 bunch Chinese chives
  4. Take 1/2 Burdock root
  5. Prepare 2 clove Garlic
  6. Make ready 1 Red chili pepper
  7. Get 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
  8. Make ready 300 ml Water
  9. Make ready 6 Gyoza dumpling skins
  10. Make ready 1 pack Champon noodles
Instructions to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
  2. Add the julienned burdock root.
  3. Parboil the offal briefly separately in plain water.
  4. Drain the offal and add it to the pot. Keep the heat at medium.
  5. Remove the core from the cabbage and add 3/4 to the pot.
  6. Cover everything with the gyoza dumpling skins - they will perform the role of an otoshibuta (drop lid). (If the gyoza skins start to dry out, spoon some of the broth over them occasionally).
  7. Put the remaining cabbage and chives on top.
  8. When the chives and cabbage are cooked enough, it's done.
  9. Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
  10. Add champon noodles to the broth at the end of cooking to make "shime".
  11. By the way, the richer version of this recipe looks like this.

So that’s going to wrap this up with this special food hakata-style motsu offal hot pot (lightly-flavored soy sauce version) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!