Shishi Nabe(Wild Boar Hotpot) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Wild boar meat (thinly sliced, such as leg meat) 300g
- Grilled tofu 250g
- Napa cabbage 150g
- Japanese leek 1
- Carrot 1／2
- Komatsuna (=Japanese mustard spinach) 100g
- Enoki mushrooms 100g
- [Hotpot Soup] Katsuobushi and kombu dashi (=Japanese soup stock and kelp stock) 500cc
- [Hotpot Soup] Sake 100cc
- [Hotpot Soup]Mirin(=sweet rice wine) 3 tbsp.
- [Hotpot Soup]Red miso 3 tbsp.
- [Hotpot Soup]White miso 2 tbsp.
- [Hotpot Soup]Ginger (grated) 1 tbsp.
How to cook
-
1. Cut the napa cabbage into bite-sized pieces. Slice the Japanese leek diagonally, cut the carrot into half-moon slices, and cut the komatsuna (=Japanese mustard spinach) into 5 cm(2 inches) lengths. Trim the tough part of the enoki mushrooms and separate them.
-
2. Cut the grilled tofu into large bite-sized pieces.
-
3. Mix the ingredients for [Hotpot Soup] thoroughly.
-
4. In a clay pot, combine the ingredients from step 1 and 2, add the wild boar meat, and pour the broth mixture over them. Cover and bring it to a simmer. Remove any scum that forms, and simmer on low heat until the wild boar meat is cooked through.
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
