Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, motsu-nabe offal hot pot-style stewed cabbage and pork belly. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly. I like the sweet cabbage of motsu-nabe hot pot so I made this dish in the same style using pork belly instead. You don't need to use offal to recreate the similar taste of motsu-nabe at home. You don't need to use offal to recreate the similar taste of motsu-nabe at home.
Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have motsu-nabe offal hot pot-style stewed cabbage and pork belly using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly:
- Get 100 grams Thinly sliced pork belly
- Prepare 1/6 large or 1/4 medium sized Cabbage
- Make ready 1 medium sized Japanese leek
- Take 1 to 2 cloves Garlic
- Prepare Motsu-nabe soup base
- Make ready 400 ml Water
- Get 1 tbsp Sake
- Make ready 2 tbsp Soy sauce
- Get 2 tsp Bonito dashi stock powder
- Prepare 1/2 tsp Sugar
- Take 1 Salt (adjust the amount)
Continue this process until you have used half the leaves and half the pork belly. Repeat this entire process with the last half. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp.
Instructions to make Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly:
- Cut the cabbage roughly into large bite sizes and thinly slice the Japanese leek and garlic. Cut the pork into bite sizes.
- Put the soup base into a sauce pan and bring to a boil. Add the pork belly and loosen the meat in the soup.
- After bringing back to a boil, add vegetables. Keep cooking over medium heat.
- After cooking for a while (the cabbage shrinks like in this photo) stir quickly.
- After stirring, cover with a lid and cook for about 5 minutes over a medium heat. When the pot contents lightens and the cabbage tender like the photo, it is done!
- Transfer the pork and cabbage with the soup into a serving dish and serve yuzu-kosho on the side. The cabbage is sweet and tasty.
In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp. Dipping the velvety squares of pork belly and cabbage into the ponzu, lapping up the delicate broth, and slurping up some noodles in between—this is why most nights become mille-feuille nabe night. Classic dish of cabbage stewed with tomatoes, celery, onions and garlic. The term "motsu" refers to offal, the inners of an animal such as intestines and liver, and there are several popular ways of eating these particular cuts of pork in Japan.
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