Hakata-style Motsu Offal Hot Pot (Lightly-Flavored Soy Sauce Version)

• 400 grams Beef Offal
• 1/4 head Cabbage
• 1/2 bunch Chinese chives
• 1/2 Burdock root
• 2 clove Garlic
• 1 Red chili pepper
• 3 tbsp Dashi stock granules (or concentrated mentsuyu noodle sauce)
• 300 ml Water
• 6 Gyoza dumpling skins
• 1 pack Champon noodles

1. Put the thinly sliced garlic, red chili pepper (seeds removed), dashi stock and water in an earthenware pot and start heating it.
2. Add the julienned burdock root.
3. Parboil the offal briefly separately in plain water.
4. Drain the offal and add it to the pot.
5. Keep the heat at medium.
6. Remove the core from the cabbage and add 3/4 to the pot.
7. Cover everything with the gyoza dumpling skins - they will perform the role of an otoshibuta (drop lid).
8. (If the gyoza skins start to dry out, spoon some of the broth over them occasionally).
9. Put the remaining cabbage and chives on top.
10. When the chives and cabbage are cooked enough, it's done.
11. Eat with ponzu sauce, yuzu pepper or any other seasonings you like.
12. Add champon noodles to the broth at the end of cooking to make "shime".
13. By the way, the richer version of this recipe looks like this.

cabbage, chinese chives, burdock root, clove garlic, red chili pepper, granules, water, skins, pack champon noodles

Taken from cookpad.com/us/recipes/168069-hakata-style-motsu-offal-hot-pot-lightly-flavored-soy-sauce-version (may not work)