Recipe: at dinner A Hakata Specialty: Soy Sauce Based Motsu Hot Pot

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Recipe: at dinner A Hakata Specialty: Soy Sauce Based Motsu Hot Pot
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Recipe: at dinner A Hakata Specialty: Soy Sauce Based Motsu Hot Pot Delicious, fresh and tasty.

A Hakata Specialty: Soy Sauce Based Motsu Hot Pot. Great recipe for A Hakata Specialty: Soy Sauce Based Motsu Hot Pot. I had delicious motsu nabe at a restaurant and decided to recreate it at home. The Chinese chives won't taste good if overcooked.

Great recipe for Miso Motsu Nabe (Hakata Specialty).

I wanted to eat some Miso Motsu Nabe, so I made it.

If you can, use raw beef giblets.

You can have A Hakata Specialty: Soy Sauce Based Motsu Hot Pot using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of A Hakata Specialty: Soy Sauce Based Motsu Hot Pot

  1. Prepare of Beef offal (raw).

  2. Prepare of -1 1/2 head Cabbage.

  3. Prepare of bunches Chinese chives.

  4. Prepare of Grilled tofu.

  5. Prepare of Sesame oil.

  6. It’s of Sesame seeds.

  7. You need of For the soup.

  8. It’s of Garlic.

  9. Prepare of Chicken stock.

  10. It’s of Soy sauce.

  11. Prepare of Mirin.

  12. You need of Sugar.

  13. You need of Red chili pepper.

  14. Prepare of For the finish.

  15. It’s of servings Ramen or chanpon noodles.

It's a little expensive, but the taste is totally different!

Recipe by Cooking S Papa Hakata Motsu Nabe Hot Pot.

Collagen broth, beef motsu (intestine), cabbage, Chinese chive, gyoza skin, garlic and chili pepper.

My wife is from Aichi-Prefecture in Japan, home of Haccho Miso, and motsu nabe is referred to as dote nabe, and rather than shoyu based, dote nabe is miso based, and it traditionally should be made with haccho dark red miso to really optimize the umami flavor.

A Hakata Specialty: Soy Sauce Based Motsu Hot Pot step by step

  1. Wash the cabbage well, remove the core, and chop roughly..

  2. Try to use very fresh, raw beef offal!.

  3. Blanch the beef offal by dipping it in boiling water and then putting it in ice water..

  4. Cut the Chinese chives into 5 cm pieces. Remove the center of the garlic and slice the cloves. Cut the grilled tofu into 12 equal pieces. Remove the seeds from the red chili pepper..

  5. Add all ingredients except for the Chinese chives and sesame oil. Simmer and skim off scum. If using chicken stock, add 1.5 tablespoons now..

  6. When the cabbage is cooked, add the Chinese chives and the sesame oil. Cutting the red chili pepper into very fine pieces will increase the spiciness..

  7. As soon as the Chinese chives are heated, sprinkle on the sesame seeds and its all done! Eat with the soup and enjoy!.

  8. Make ramen for the "shime" at the end of the meal. Cook fresh noodles in boiling water for 1 minute and then add to the hot pot soup. Simmer for 3 minutes and the noodles are done..

  9. Refer tofor the chicken stock.

https://cookpad.com/us/recipes/149128-very-useful-chicken-stock.

Motsu nabe finds its origins in the early postwar period, where offal was boiled in an aluminum pot and given soy sauce flavor.

In an era where food was scarce, people gradually developed the knowhow to make offal tasty and it is still loved nationwide as a food of the people.

Collagen broth, beef motsu (intestine), cabbage, Chinese chive, gyoza skin, garlic and chili pepper.

Additional ingredients: Champon Ramen Noodles, gyoza with Chinese Chive, Wolfberry, Jalapenos, Garlic & Chili Pepper..

Motsunabe is a hot pot stew of beef or pork offal in either a miso or soy sauce based broth.