Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, a famous hakata speciality - the soup is yummy! motsu nabe (offal hotpot). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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 can achieve it.

The ingredients needed to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):

1. Take Pig offal (motsu), raw or boiled
2. Make ready ●Water
3. Prepare ●Dashi stock granules
4. Get ●Chicken soup stock granules
5. Get ●Soy sauce
6. Get ●Sake
7. Take ●Mirin
8. Get Red chili pepper
9. Make ready - or as much (to taste) Garlic
10. Take a head Cabbage
11. Prepare Chinese chives
12. Make ready Bean sprouts
13. Prepare as much (to taste) Tofu
14. Prepare as much (to taste) Maitake mushrooms (or other mushrooms)
15. Make ready Cooked rice, egg, green onions

Instructions to make A Famous Hakata Speciality - The Soup is Yummy! Motsu Nabe (offal hotpot):

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!

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