Motsunabe: Fukuoka Giblet and Miso Hot Pot

Clean the giblets thoroughly by rinsing under cold water. Blanch them in boiling water for 2-3 minutes to remove impurities, then drain and rinse again. Cut into bite-sized pieces.

Roughly chop the cabbage into large pieces. Cut the nira into 5 cm (2 inch) lengths. Slice the tofu into 2 cm (0.8 inch) cubes. Thinly slice the garlic cloves.

In a separate bowl, whisk together the miso, soy sauce, sake, and mirin until well combined. This will be your miso paste for the broth.

In a large donabe (clay pot) or heavy-bottomed pot, pour the dashi stock and bring it to a gentle simmer. Add the prepared miso paste and stir until fully dissolved. Add the sliced garlic and dried chili (if using).

Arrange the giblets, cabbage, nira, and tofu neatly in the pot. Drizzle with sesame oil. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the giblets are tender and vegetables are cooked through.

Serve immediately from the pot while hot. You can enjoy it with a side of rice or noodles at the end to soak up the delicious broth.