Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup

• 2 to 3 pieces Kombu for dashi stock
• 1 handful Bonito flakes
• 1200 ml Water
• 50 ml Sake
• 80 ml Shirodashi
• 3 to 4 cloves Garlic
• 5 tbsp Whole white sesame seeds (or ground sesame seeds)
• 3 to 5 Red chili pepper
• 400 to 500 grams Pig offal (whatever parts you like)
• 1/3 to 1/2 a head Cabbage
• 1 bunch Chinese chives
• 1/2 block Tofu (silken)
• 150 grams Konnyaku
• 1 Burdock root
• 2 hanks Champon noodles (thick ramen-type noodles)
• 1 as much (to taste) Grated garlic, takanotsume (as accompaniments)

1. Slice the garlic.
2. Finely shave the burdock root.
3. Cut the konnyaku into any shape you prefer.
4. Cut up the cabbage and chives so that they're easy to eat.
5. Blanch the konnyaku in boiling water to get rid of the odor.
6. If you cut it up like this, kids can pick up the pieces easily!
7. Wash the offal well in water, and cut into easy to eat pieces.
8. Washing it cuts some of the odor.
9. Make the Basic Hotpot Soup.
10. Add sliced garlic, sesame seeds (ground is OK) and takanotsume to the soup.
11. Crush the sesame seeds as you add them.
12. The soup is done.
13. Blanch the offal in boiling water.
14. You can just add it to the soup if you like.
15. If you are adding the offal as is, add it first, then the other ingredients.
16. For the last course, champon is the best.
17. Just add champon noodles to the leftover soup, and simmer.
18. Or you can add cooked rice to make porridge instead.

stock, handful bonito flakes, water, sake, garlic, white sesame seeds, red chili pepper, cabbage, chinese chives, root, noodles, much

Taken from cookpad.com/us/recipes/171559-lightly-flavored-hakata-style-motsunabe-offal-hot-pot-with-soy-sauce-based-soup (may not work)