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

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

This is a favorite amongst our Hakata-born family. Miso flavored hotpot is delicious too, but I also recommend lightly flavored soy sauce based hot pot! Great during the cold seasons! Or even on hot summer nights!!

Ingredients: 3-4 servings

Basic Hotpot Soup Recipe ID: 1992492
Kombu for dashi stock
2 to 3 pieces
Bonito flakes
1 handful
Water
1200 ml
Sake
50 ml
Shirodashi
80 ml
Additions to the hot pot
Garlic
3 to 4 cloves
Whole white sesame seeds (or ground sesame seeds)
5 tablespoons
Red chili pepper
3 to 5
Hot Pot ingredients:
Pig offal (whatever parts you like)
400 to 500 g
Cabbage
1/3 to 1/2 a head
Chinese chives
1 bunch
Tofu (silken)
1/2 block
Konnyaku
150 g
Burdock root
1
Champon noodles (thick ramen-type noodles)
2 hanks
Grated garlic, takanotsume (as accompaniments)
as much as you like

Steps

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 Recipe ID: 1992492.
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.

Story Behind this Recipe

This hotpot is a family favorite, regardless of the season. We wanted a lighter version, so I came up with this recipe.