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Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa
Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa

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When you go grocery shopping, be smart about it. If you make smart decisions when you are purchasing your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to go to your apartment and make something from your kitchen. Fill your cabinets with wholesome foods. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got benefit from reading it, now let’s go back to tasty salt-broth offal hot pot with kombu and weipa recipe. You can have tasty salt-broth offal hot pot with kombu and weipa using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:
  1. Provide 300 grams Cooked offals
  2. Get 200 grams White motsu offals (such as tripe)
  3. Get 1/3 to 1/2 Cabbage
  4. Provide 1 bag Bean sprouts
  5. Prepare 1 bunch Chinese chives
  6. Get 1 piece Kombu for dashi stock
  7. Provide 1200 ml Water
  8. You need 2 Takanotsume (sliced into rounds)
  9. You need 1 knob Ginger
  10. You need 1 clove Garlic
  11. Get 50 to 60 ml ★ Sake
  12. Prepare 30 ml ★ Mirin
  13. You need 1 less than 1 tablespoon ★ Salt or shio-koji
  14. Take 1 tbsp ★ Weipa
  15. Take 1 White sesame seeds
Steps to make Tasty Salt-Broth Offal Hot Pot with Kombu and Weipa:
  1. Wipe the kombu with a tea towel and make several slits with scissors.
  2. Combine the water and kombu in a pot and let it sit for 30 minutes to 1 hour.
  3. Meanwhile, rinse the vegetables, cut the cabbage roughly, and cut the Chinese chives into 5 cm lengths. Grate the garlic and ginger.
  4. Blanch the offals in boiled water quickly and strain in a colander (if you use raw offals, cook until plump).
  5. When 1 hour has passed since Step 2, warm the liquid from Step 2 on low heat until lukewarm, then remove the kombu before the broth starts to boil.
  6. Add the grated ginger and garlic, takanotsume, ★ seasonings and offals to the pot. Cover with a lid and simmer for a while.
  7. Add the cabbage and bean sprouts, cover with a lid, and simmer for about 10 minutes.
  8. Just before serving, garnish with the Chinese chives and toasted sesame seeds. After you eat the fillings, add ramen or cooked rice. It will be very nice.
  9. I used both cooked offals and soft shiro motsu offals this time. You can use either. I prefer the white motsu offals (in this photo).
  10. I like this hot pot with chicken thigh meat!

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