Recipe of Ultimate Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata

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When you start a diet one of the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Keeping a food log helps you determine the foods you are eating as well as the foods you arent eating. For example, after maintaining a food record for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down will help uou determine the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

You ought to be very precise when you write down the things that you are eating. It is not enough to just write down "salad" on a list. The correct way to do it is usually to write down all of the ingredients in the salad as well as the kind of dressing that is used. You ought to include the volume of the food you take in. "Cereal" wont be sufficient but "one cup Fiber One cereal" is fine. It is vital to remember that the larger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

Write down your emotions whenever you eat. This will show you whether or not you use food to solve emotional issues. It also makes it possible to see clearly which foods you are inclined to choose when you find yourself in certain moods. Lots of us will reach instinctively for processed food when we feel upset or angry and we are more likely to select healthy options when we feel happy or content. When you focus on how you eat in the course of your different moods and psychological states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to delicious motsu nabe (pig offal hotpot) - a speciality of hakata recipe. To make delicious motsu nabe (pig offal hotpot) - a speciality of hakata you need 16 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:

1. Take 300 of to 400 grams Pig offal (motsu).
2. Prepare 1/2 of Cabbage.
3. Provide 1 bunch of Chinese chives.
4. Get 200 grams of Konnyaku.
5. Get 1/2 block of Silken tofu.
6. Get 1 of Burdock root.
7. You need 500 ml of Chicken soup stock granules (or chicken soup stock).
8. Prepare 300 ml of Dashi stock.
9. You need 3 large of cloves Garlic.
10. Use 50 ml of *Soy sauce.
11. Use 2 tbsp of *Mirin.
12. Get 2 tbsp of plus *Ground sesame seeds.
13. Provide 50 grams of *Miso (white or blended).
14. Prepare 1 of Red chili pepper.
15. Provide 1 of as much (to taste) Champon noodles.
16. Take 1 of as much (to taste) Plain cooked rice.

Steps to make Delicious Motsu Nabe (Pig Offal Hotpot) - A Speciality of Hakata:

1. If you have the time and inclination, please make chicken carcass soupfrom scratch. It's really good. Plus, chicken carcasses are cheap. But if it's a bother, soup stock granules are fine of course! https://cookpad.com/us/recipes/168072-collagen-rich-chicken-bone-soup.
2. Rip up the cabbage with your hands. Cut the tofu into easy to eat pieces. Finely julienne the burdock root. Cut the Chinese chives into 1/4 length pieces. Slice the garlic cloves..
3. Slice the konnyaku into 4 to 5 mm thick slices, and blanch in boiling water. In the next step you'll decide whether to make the hotpot soy sauce or miso flavored..
4. Mix the * ingredients in a separate bowl. If you are making a miso base, add the miso first then add soy sauce while tasting. If youre making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting..
5. Put the pig offal in a pot of boiling water, bring back to the boil and then train into a colander. Rinse quickly under running water to get rid of any scum. If you rinse it too much you'll also wash away the umami-rich fat, so just rinse lightly..
6. Put the sliced garlic and offal in the dashi stock and chicken soup, and simmer for about 5 minutes. Turn off the heat and add the combined sauce from Step 3 little by little. Make it a bit on the salty rich side..
7. When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that's it. Put the ingredient in the pot in this order: burdock root and offal at the bottom konnyaku tofu and cabbage chives..
8. Add some champon noodles (thick ramen style noodles) at the end, or add some cooked rice and make a porridge. (Add egg and leek for this, not listed in the ingredients.) If there's a lot of soup left you can add the champon noodles first, and then some rice afterwards, to enjoy both..
9. .
10. The offal I used looked like this..

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