Hakata mentai motsu nabe

Prepare the dashi stock: Wipe the Kombu with a damp cloth and place it in a pot with Water. Bring to a gentle simmer over medium heat, then remove the Kombu just before the water boils. Add the Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

Prepare the Beef small intestine: Rinse the Beef small intestine thoroughly under cold running water. Blanch the Beef small intestine in boiling water for 2-3 minutes to remove impurities and excess fat, then drain and rinse again. Cut the Beef small intestine into bite-sized pieces, approximately 3-4 cm.

Prepare the vegetables and tofu: Core and cut the Green cabbage into large, bite-sized pieces. Cut the Nira into 5 cm lengths. Cut the Firm tofu into 2 cm cubes. Thinly slice the Garlic. Slice the Takanotsume into thin rounds, removing seeds if desired. Thinly slice the Scallions for garnish.