How to Make Perfect Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tasty salt-broth offal hot pot with kombu and weipa. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook tasty salt-broth offal hot pot with kombu and weipa using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:

1. Get 300 grams Cooked offals
2. Make ready 200 grams White motsu offals (such as tripe)
3. Prepare 1/3 to 1/2 Cabbage
4. Prepare 1 bag Bean sprouts
5. Prepare 1 bunch Chinese chives
6. Take 1 piece Kombu for dashi stock
7. Get 1200 ml Water
8. Get 2 Takanotsume (sliced into rounds)
9. Get 1 knob Ginger
10. Take 1 clove Garlic
11. Prepare 50 to 60 ml ★ Sake
12. Prepare 30 ml ★ Mirin
13. Make ready 1 less than 1 tablespoon ★ Salt or shio-koji
14. Make ready 1 tbsp ★ Weipa
15. Take 1 White sesame seeds

Instructions to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:

1. Wipe the kombu with a tea towel and make several slits with scissors.
2. Combine the water and kombu in a pot and let it sit for 30 minutes to 1 hour.
3. Meanwhile, rinse the vegetables, cut the cabbage roughly, and cut the Chinese chives into 5 cm lengths. Grate the garlic and ginger.
4. Blanch the offals in boiled water quickly and strain in a colander (if you use raw offals, cook until plump).
5. 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.
6. Add the grated ginger and garlic, takanotsume, ★ seasonings and offals to the pot. Cover with a lid and simmer for a while.
7. Add the cabbage and bean sprouts, cover with a lid, and simmer for about 10 minutes.
8. 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.
9. 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).
10. I like this hot pot with chicken thigh meat!

So that is going to wrap this up for this exceptional food tasty salt-broth offal hot pot with kombu and weipa recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!