Easiest Way to Make Yummy Hakatastyle Motsu Offal Hot Pot LightlyFlavored Soy Sauce Version

Without fail making ultimate Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) easy, fast, practical.

Good Evening every body, at this time you get present recipe Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) with 10 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version).

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

1. Needed : Beef Offal.

2. Prepare : Cabbage.

3. Needed : Chinese chives.

4. Needed : Burdock root.

5. Prepare : Garlic.

6. Prepare : Red chili pepper.

7. Needed : Dashi stock granules (or concentrated mentsuyu noodle sauce).

8. Needed : Water.

9. Needed : Gyoza dumpling skins.

10. Prepare : pack Champon noodles.

If all ingredients Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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