Motsu nabe (Offal hotpot)

Serving: 3

Ingredients
300 to 400 grams of Pig offal (motsu)
1/2 Cabbage
1 bunch Chinese chives
200 grams Konnyaku
1/2 block Silken tofu
1 Burdock root
500 ml Chicken soup stock granules (or chicken soup stock)
300 ml Dashi stock
3 large cloves of Garlic
50 ml *Soy sauce
2 tbsp *Mirin
2 tbsp plus *Ground sesame seeds
50 grams *Miso (white or blended)
1 Red chili pepper
1 as much (to taste) Champon noodles
1 as much (to taste) Plain cooked rice

Instructions
If you have the time and inclination, please make chicken carcass soup from scratch. It’s really good. Plus, chicken carcasses are cheap. But if it’s a bother, soup stock granules are fine of course!
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.
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 flavoured.
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 you’re making a soy sauce base, omit the miso and add soy sauce and about 1/2 teaspoon of salt while tasting.
Put the pig offal in a pot of boiling water, bring it 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.
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.
When the motsu (offal) soup is done, put in all the other ingredients, simmer until done and that’s it. Put the ingredients in the pot in this order: burdock root and offal at the bottom → konnyaku → tofu and cabbage → chives.
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.