Tohei Nabe (Eel Hot Pot) ｜ Our Regional Cuisines
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Image Source : City Information Fukuoka Co.
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Image Source : City Information Fukuoka Co.
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Image Source : Tsuwase Inn
RECIPE
Ingredients (4 servings)
- Tohei (Conger Eel) 650g
- Cabbage Half a head
- Japanese leek 1
- Shiitake Mushrooms 100g
- Shimeji Mushrooms 100g
- Enoki Mushrooms 100g
- Tofu 1
- [Seasoning A] Blended Miso 200-250g
- [Seasoning A] Sugar As needed
- [Seasoning A] Mirin(=sweet rice wine) As needed
- [Seasoning A] Kombu(=kelp) As needed
- [Seasoning A] Yuzu Pepper As needed
How to cook
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1. Pour hot water over the conger eel, soak it in cold water, and remove the sliminess from the skin using a scrubbing brush.
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2. Cut it into three pieces, separating the flesh, fat, bones, and organs. Since the flesh has many small bones, debone it.
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3. Boil the bones and kombu for over an hour, then strain the broth, removing any impurities.
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4. Add miso to the obtained broth and adjust the flavor with mirin and sugar.
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5. Add the conger eel flesh, organs, and half of the fat to the broth, bring it to a boil, and add cabbage, shiitake mushrooms, shimeji mushrooms, enoki mushrooms, Japanese leeks, and tofu.
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6. Simmer thoroughly, add the remaining fat at the end, and it's ready. It's also possible to add udon after eating.
provider : Tsuwase inn
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
