Motsu nabe (soy sauce motsu nabe) | Transcript of recipe by Dare Uma [culinary expert]

Cut the core of the cabbage and cut it into bite-sized pieces.
Wash under running water (not listed) and drain well.
Trim the base of the chive and cut into 4cm pieces.
While washing the burdock under running water (not listed), gently scrape off any dirt from the skin with the back of a knife.
Cut the burdock root into cubes and soak in a bowl filled with water (not listed) for about 5 minutes to remove any bitterness.
Thinly slice the garlic and remove the sprouts with a bamboo skewer.

Place a colander over a bowl, add the beef giblets and salt, and mix gently.
Pour boiling water (not listed) and immediately drain the hot water (not listed).

Add (A) to a clay pot and mix well.
Add the cabbage, burdock root, and silken tofu cut into bite-sized pieces, cover, and heat over medium heat for 10 minutes.
Remove the lid, add the beef giblets, cover again and heat over low heat for 3 minutes.
Remove the lid and add the chives, garlic, and roasted sesame seeds.
Slice the hawk claw into rounds with scissors and add.
Cover and heat for 1 minute to complete.