Steps to Prepare Favorite Miso Motsu Nabe (Hakata Specialty)
Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Favorite Miso Motsu Nabe (Hakata Specialty). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Miso Motsu Nabe (Hakata Specialty), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miso Motsu Nabe (Hakata Specialty) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Miso Motsu Nabe (Hakata Specialty) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can cook Miso Motsu Nabe (Hakata Specialty) using 17 ingredients and 11 steps. Here is how you can achieve it.
I wanted to eat some Miso Motsu Nabe, so I made it.
If you can, use raw beef giblets. It's a little expensive, but the taste is totally different!
Don't overcook the garlic chives! Recipe by Cooking S Papa
Ingredients and spices that need to be Prepare to make Miso Motsu Nabe (Hakata Specialty):
- 800 grams Beef giblets (preferably raw)
- 3 clove Garlic
- 2 Red chili pepper
- 1 1/2 head Cabbage
- 2 bunches Garlic chives
- 1 block Grilled tofu
- 1 Sesame seeds
- 1 tbsp Sesame oil
- 5 hanks Fresh Chinese noodles
- For the motsu nabe soup:
- 1600 ml Chicken stock
- 80 ml Soy sauce
- 100 grams Miso
- 50 ml Mirin
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Sake
Instructions to make Miso Motsu Nabe (Hakata Specialty)
- Prepare the chicken stock soup. If that's too troublesome, use chicken stock soup granules. See.
https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
- Combine the motsu nabe soup seasonings, mix well, and combine with the chicken stock soup.
- Immerse the beef giblets into boiling water for about 10 seconds. Rinse in cold water and drain.
- Chop the cabbage, then cut the garlic chives into 5 cm strips. Slice the garlic into 2 mm slices. Cut the grilled tofu into 12 pieces.
- Remove the seeds of the chili pepper, then soak in water. If you like it spicier, chop into small pieces.
- Fill the pot with plenty of cabbage. Add the giblets and grilled tofu. Scatter the garlic slices and chili pepper on top.
- Pour the soup in and turn on the heat. Don't add the garlic chives, yet.
- Once the cabbage has cooked through, add the garlic chives and sprinkle the sesame seeds over the garlic chives. Drizzle one tablespoon of sesame oil over the top and cover with a lid.
- Simmer for about 2 minutes and enjoy. Don't overcook the garlic chives.
- It's also great to finish by boiling ramen noodles in the broth!
- Also try "A Hakata Specialty: Motsu Nabe (Hot Pot) Lightly Flavored with Soy Sauce".
https://cookpad.com/us/recipes/143994-a-hakata-specialty-soy-sauce-based-motsu-hot-pot
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