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
• 1600 ml Chicken stock
• 80 ml Soy sauce
• 100 grams Miso
• 50 ml Mirin
• 1 tbsp Sugar
• 1 tsp Salt
• 2 tbsp Sake

1. Prepare the chicken stock soup.
2. If that's too troublesome, use chicken stock soup granules.
3. See.
4. Combine the motsu nabe soup seasonings, mix well, and combine with the chicken stock soup.
5. Immerse the beef giblets into boiling water for about 10 seconds.
6. Rinse in cold water and drain.
7. Chop the cabbage, then cut the garlic chives into 5 cm strips.
8. Slice the garlic into 2 mm slices.
9. Cut the grilled tofu into 12 pieces.
10. Remove the seeds of the chili pepper, then soak in water.
11. If you like it spicier, chop into small pieces.
12. Fill the pot with plenty of cabbage.
13. Add the giblets and grilled tofu.
14. Scatter the garlic slices and chili pepper on top.
15. Pour the soup in and turn on the heat.
16. Don't add the garlic chives, yet.
17. Once the cabbage has cooked through, add the garlic chives and sprinkle the sesame seeds over the garlic chives.
18. Drizzle one tablespoon of sesame oil over the top and cover with a lid.
19. Simmer for about 2 minutes and enjoy.
20. Don't overcook the garlic chives.
21. It's also great to finish by boiling ramen noodles in the broth!
22. Also try "A Hakata Specialty: Motsu Nabe (Hot Pot) Lightly Flavored with Soy Sauce".

beef giblets, clove garlic, red chili pepper, cabbage, garlic, sesame seeds, sesame oil, chinese noodles, chicken, soy sauce, mirin, sugar, salt, sake

Taken from cookpad.com/us/recipes/151028-miso-motsu-nabe-hakata-specialty (may not work)