Wipe the kombu with a tea towel and make several slits with scissors.
Combine the water and kombu in a pot and let it sit for 30 minutes to 1 hour.
Meanwhile, rinse the vegetables, cut the cabbage roughly, and cut the Chinese chives into 5 cm lengths. Grate the garlic and ginger.
Blanch the offals in boiled water quickly and strain in a colander (if you use raw offals, cook until plump).
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.
Add the grated ginger and garlic, takanotsume, ★ seasonings and offals to the pot. Cover with a lid and simmer for a while.
Add the cabbage and bean sprouts, cover with a lid, and simmer for about 10 minutes.
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.
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).
I like this hot pot with chicken thigh meat!
Story Behind this Recipe
My husband asked me to cook a tasty salt hot pot at home. After many trials, I settled on this recipe.
I considered the amount of the water the vegetables release into the soup and made a more concentrated dashi stock for this. Adjust the seasonings with salt to taste. Tofu and burdock roots are nice as well. Do not leave the kombu in after the stock has come to a boil because it will give a strong fishiness and a slimy substance called alginic acid. It'll ruin the taste of the soup.