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Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)

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The ingredients needed to cook Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Prepare 400 grams Beef Offal
  2. Take 14 head Cabbage
  3. Prepare 12 bunch Chinese chives
  4. You need 12 Burdock root
  5. You need 2 clove Garlic
  6. Use 1 Red chili pepper
  7. Use 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
  8. Provide 300 ml Water
  9. Get 6 Gyoza dumpling skins
  10. Provide 1 pack Champon noodles
Instructions to make Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version):
  1. Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
  2. Add the julienned burdock root.
  3. Parboil the offal briefly separately in plain water.
  4. Drain the offal and add it to the pot. Keep the heat at medium.
  5. Remove the core from the cabbage and add 34 to the pot.
  6. Cover everything with the gyoza dumpling skins - they will perform the role of an otoshibuta (drop lid). (If the gyoza skins start to dry out, spoon some of the broth over them occasionally).
  7. Put the remaining cabbage and chives on top.
  8. When the chives and cabbage are cooked enough, it's done.
  9. Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
  10. Add champon noodles to the broth at the end of cooking to make "shime".
  11. By the way, the richer version of this recipe looks like this.

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