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We hope you got benefit from reading it, now let’s go back to tasty salt-broth offal hot pot with kombu and weipa recipe. To make tasty salt-broth offal hot pot with kombu and weipa you only need 15 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:
- Provide 300 grams Cooked offals
- You need 200 grams White motsu offals (such as tripe)
- Prepare 1/3 to 1/2 Cabbage
- Take 1 bag Bean sprouts
- Prepare 1 bunch Chinese chives
- Prepare 1 piece Kombu for dashi stock
- Use 1200 ml Water
- Take 2 Takanotsume (sliced into rounds)
- Use 1 knob Ginger
- Take 1 clove Garlic
- Use 50 to 60 ml ★ Sake
- Prepare 30 ml ★ Mirin
- Prepare 1 less than 1 tablespoon ★ Salt or shio-koji
- Provide 1 tbsp ★ Weipa
- Provide 1 White sesame seeds
Steps to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:
- Wipe the kombu with a tea towel and make several slits with scissors.
- Combine the water and kombu in a pot and let it sit for 30 minutes to 1 hour.
- Meanwhile, rinse the vegetables, cut the cabbage roughly, and cut the Chinese chives into 5 cm lengths. Grate the garlic and ginger.
- Blanch the offals in boiled water quickly and strain in a colander (if you use raw offals, cook until plump).
- When 1 hour has passed since Step 2, warm the liquid from Step 2 on low heat until lukewarm, then remove the kombu before the broth starts to boil.
- Add the grated ginger and garlic, takanotsume, ★ seasonings and offals to the pot. Cover with a lid and simmer for a while.
- Add the cabbage and bean sprouts, cover with a lid, and simmer for about 10 minutes.
- Just before serving, garnish with the Chinese chives and toasted sesame seeds. After you eat the fillings, add ramen or cooked rice. It will be very nice.
- I used both cooked offals and soft shiro motsu offals this time. You can use either. I prefer the white motsu offals (in this photo).
- I like this hot pot with chicken thigh meat!
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