Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa
Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tasty salt-broth offal hot pot with kombu and weipa. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Take Cooked offals
  2. Prepare White motsu offals (such as tripe)
  3. Make ready to 1/2 Cabbage
  4. Prepare Bean sprouts
  5. Take Chinese chives
  6. Make ready Kombu for dashi stock
  7. Make ready Water
  8. Get Takanotsume (sliced into rounds)
  9. Get knob Ginger
  10. Prepare Garlic
  11. Make ready to 60 ml ★ Sake
  12. Make ready ★ Mirin
  13. Prepare less than 1 tablespoon ★ Salt or shio-koji
  14. Get ★ Weipa
  15. Take White sesame seeds
Steps 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’s going to wrap this up with this exceptional food tasty salt-broth offal hot pot with kombu and weipa recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!