Description
How to make beautiful Botan Nabe at home with thin slices of wild boar shaped like a peony flower simmered in a sweet miso broth with tofu and vegetables.
Ingredients
Broth
- 800ml dashi
- 5 tbsp sake
- 2 tbsp mirin
- 1 tbsp light brown sugar
- 1 tbsp sesame paste
- 3 tbsp red miso
- 2 tbsp white miso
Hot pot ingredients
- 200g wild boar loin thinly sliced
- 100g firm tofu (grilled if possible) cubed
- 100g napa cabbage (hakusai) roughly cut
- 30g white spring onion (white part) diagonally cut
- 50g mizunaÂ
- 50g enoki mushrooms
- 50g carrot peeled and sliced
- 2 shiitake mushrooms
- 30g aburaage sliced
Toppings and "shime" (last course) optional
- Sansho pepper
- Ramen/udon noodles to finish the soup
Instructions
- Take a large pot and add the dashi, sake, mirin, light brown sugar and sesame paste. Bring it to a boil over a medium/medium-high heat and allow to bubble for 1-2 minutes. Turn off the heat.
- Place the red and white miso pastes on a mesh spoon or ladle. Dip them in the broth and then whisk inside the spoon until fine enough to mix in with the rest of the broth.
- Cut the vegetables and tofu and arrange them beautifully in the pot with the thinly sliced boar rolled into the shape of a peony flower placed in the middle.
- Return the pot to the stove and simmer over a medium heat until the vegetables are softened and the boar meat is cooked through. Eat as it cooks (or divide into bowls once everything is cooked). Sprinkle with sansho pepper to taste.
- Enjoy the leftover soup with cooked ramen or udon noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Hot pot
- Method: Simmer
- Cuisine: Japanese
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