Parboil the beef giblets. Bring plenty of water to a boil in a pot, add the giblets and boil. Place in a strainer and run under cold water.
Cut the cabbage and chives into large pieces. Thinly slice the garlic. Remove the seeds from the takanotsume.
Add the ☆ flavoring ingredients to the pot and heat. Add the giblets and cabbage and boil.
Add the chives, and then it's complete.
Before running out of stock, parboil the Chinese noodles for 1 minute less than directed on the package, then add to the pot.
Story Behind this Recipe
I wanted to eat delicious Hakata motsu-nabe at home! It's standard winter dish.
For the beef giblets, buy fresh with a nice pink color! Make with a lot of dashi stock. You can use it if you're making another hot pot and run out of stock. For the garlic and chili pepper, adjust the amount as desired.