How to Make Tasty A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot)

A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot). Motsu Nabe (offal hotpot) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it's fast, it tastes yummy.

Offal hot pot is offal-ly delicious. MUSIC: "Show Me" by Josh Woodward. Each region of Japan has its own nabe hotpot cooking style. You can cook A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot)

1. It's 300 grams of Pig offal (motsu), raw or boiled.
2. You need 600 ml of ●Water.
3. Prepare 1 tsp of ●Dashi stock granules.
4. It's 1 tsp of ●Chicken soup stock granules.
5. You need 3 tbsp of ●Soy sauce.
6. Prepare 2 tbsp of ●Sake.
7. You need 4 tbsp of ●Mirin.
8. You need 1 of Red chili pepper.
9. You need 4 clove of - or as much (to taste) Garlic.
10. You need 1/4 of a head Cabbage.
11. It's 1 bunch of Chinese chives.
12. Prepare 1/2 bag of Bean sprouts.
13. Prepare 1 of as much (to taste) Tofu.
14. Prepare 1 of as much (to taste) Maitake mushrooms (or other mushrooms).
15. It's 1 of Cooked rice, egg, green onions.

The classic Fukuoka styles are mizutaki and motsu hotpots. Both originated in Fukuoka and spread. Motsunabe is a variety of nabemono, the versatile and hearty Japanese one-pot dishes. (Motsu Nabe, もつ鍋, Motsu-Nabe, Hakata Motsunabe). Motsunabe is a variety of It consists of various pork, chicken, or beef offal cooked in the flavorful soy sauce or.

A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) instructions

1. Process the raw offal: Wash the offal well especially on the insides under running water. Blanch in boiling water briefly. When a lot of scum comes off, drain into a colander or sieve, and wash off any impurities under running water..
2. Slice the garlic, and the red chili pepper. Cut up the cabbage and chives into big pieces. Shred up the mushrooms into large clumps. Put the ● ingredients in a pot and bring to a boil. Add the garlic and chili pepper..
3. Line the bottom of the pot with several pieces of cabbage, and put the offal on top. Layer the rest of the cabbage, mushrooms, tofu, bean sprouts and chives on top in that order..
4. When the pot comes to a boil, lower the heat so that it doesn't boil over. Simmer until the cabbage is wilted without stirring. Stir everything once and it's done..
5. At the end when just some broth is left, add the rice and swirl in the beaten egg and make a porridge as the "shime" (the last part of the hotpot) - it's delicious! Sprinkle in some chopped green onion to taste and enjoy..
6. Appuru Akko tried this and added ramen noodles at the end. Next time I'm going to try that as the "shime"!! Miemie tried udon noodles!.

As motsunabe is the soul food of Hakata, a lot of people are looking for a hot pot as Our special Hakata recommendation is Anmonya, located in Southern Fukuoka, and incredibly Taste all-natural materials that have been stewed for ten entire hours in the savory miso broth - the offal, the slight sweetness of the soup We've found a genuine novelty in the world of offal hot pot, right in Tokyo's famous Tsukiji: Mentaiko-Motsunabe.. Motsunabe is Hakata's famous local cuisine. Motsu (referring to offals of cows and pigs) is considered great to maintain one's beauty due A few local restaurants in Fukuoka that are close to sightseeing spots and easy for tourists to access are Motsuko (Hakata area). Their specialty salt soup is made from natural salts which have been blended from many kinds of individual salts. This was just an introduction to motsunabe in Fukuoka.

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