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1
If you have the time and inclination, please make chicken carcass soupfrom scratch.
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2
It's really good.
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Plus, chicken carcasses are cheap.
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4
But if it's a bother, soup stock granules are fine of course!
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5
Rip up the cabbage with your hands.
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6
Cut the tofu into easy to eat pieces.
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7
Finely julienne the burdock root.
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8
Cut the Chinese chives into 1/4 length pieces.
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9
Slice the garlic cloves.
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10
Slice the konnyaku into 4 to 5 mm thick slices, and blanch in boiling water.
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11
In the next step you'll decide whether to make the hotpot soy sauce or miso flavored.
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12
Mix the * ingredients in a separate bowl.
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13
If you are making a miso base, add the miso first then add soy sauce while tasting.
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14
If youre making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting.
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15
Put the pig offal in a pot of boiling water, bring back to the boil and then train into a colander.
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16
Rinse quickly under running water to get rid of any scum.
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17
If you rinse it too much you'll also wash away the umami-rich fat, so just rinse lightly.
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18
Put the sliced garlic and offal in the dashi stock and chicken soup, and simmer for about 5 minutes.
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19
Turn off the heat and add the combined sauce from Step 3 little by little.
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20
Make it a bit on the salty rich side.
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When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that's it.
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22
Put the ingredient in the pot in this order: burdock root and offal at the bottom konnyaku tofu and cabbage chives.
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23
Add some champon noodles (thick ramen style noodles) at the end, or add some cooked rice and make a porridge.
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24
(Add egg and leek for this, not listed in the ingredients.)
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25
If there's a lot of soup left you can add the champon noodles first, and then some rice afterwards, to enjoy both.
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26
The offal I used looked like this.
