Hello, I am Laura. Today, I will show you a way to prepare hakata-style motsu offal sausage pot (lightly-flavored soy sauce version) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hakata-style Motsu Offal Sausage Pot (Lightly-Flavored Soy Sauce Version) Recipe
Hakata-style Motsu Offal Sausage Pot (Lightly-Flavored Soy Sauce Version) is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Hakata-style Motsu Offal Sausage Pot (Lightly-Flavored Soy Sauce Version) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook hakata-style motsu offal sausage pot (lightly-flavored soy sauce version) using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Hakata-style Motsu Offal Sausage Pot (Lightly-Flavored Soy Sauce Version):
- Take 400 grams Beef Offal
- Make ready 1/4 head Cabbage
- Prepare 1/2 bunch Chinese chives
- Get 1/2 Burdock root
- Get 2 clove Garlic
- Take 1 Red chili pepper
- Get 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
- Prepare 300 ml Water
- Get 6 Gyoza dumpling skins
- Prepare 1 pack Champon noodles
Instructions to make Hakata-style Motsu Offal Sausage Pot (Lightly-Flavored Soy Sauce Version):
- Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
- Add the julienned burdock root.
- Parboil the offal briefly separately in plain water.
- Drain the offal and add it to the pot. Keep the heat at medium.
- Remove the core from the cabbage and add 3/4 to the pot.
- 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).
- Put the remaining cabbage and chives on top.
- When the chives and cabbage are cooked enough, it’s done.
- Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
- Add champon noodles to the broth at the end of cooking to make shime.
- By the way, the richer version of this recipe looks like this.
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