A Winter Favorite! Authentic Hakata-style Motsu-Nabe Hot Pot

• 400 grams Beef giblets
• 1/2 Cabbage
• 2 bunches Chinese chives
• 3 clove or more Garlic
• 90 ml Usukuchi soy sauce
• 90 ml Mirin
• 2 tbsp Chicken stock powder
• 1300 ml Water
• 2 or more Takanotsume
• 1 Kombu
• 2 portions Chinese noodles

1. Parboil the beef giblets.
2. Bring plenty of water to a boil in a pot, add the giblets and boil.
3. Place in a strainer and run under cold water.
4. Cut the cabbage and chives into large pieces.
5. Thinly slice the garlic.
6. Remove the seeds from the takanotsume.
7. Add the flavoring ingredients to the pot and heat.
8. Add the giblets and cabbage and boil.
9. Add the chives, and then it's complete.
10. Before running out of stock, parboil the Chinese noodles for 1 minute less than directed on the package, then add to the pot.

beef giblets, cabbage, bunches chinese chives, garlic, soy sauce, mirin, chicken, water, takanotsume, chinese noodles

Taken from cookpad.com/us/recipes/169211-a-winter-favorite-authentic-hakata-style-motsu-nabe-hot-pot (may not work)