Go Back
–+ servings

Botan Nabe (Japanese Wild Boar Hotpot)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

Broth

Hot pot ingredients

  • 200 g wild boar loin thinly sliced
  • 100 g firm tofu grilled if possible, cubed
  • 100 g Napa cabbage hakusai, roughly cut
  • 30 g Japanese leek (naganegi) white part, diagonally cut
  • 50 g potherb mustard (mizuna) mizuna
  • 50 g enoki mushrooms
  • 50 g carrot peeled and sliced
  • 30 g fresh shiitake mushroom
  • 30 g fried tofu pouch (aburaage) aburaage, sliced

Toppings and "shime" (last course) optional

  • 2 pinches Japanese sansho pepper sansho pepper
  • 2 portions cooked ramen noodles or udon noodles, to finish the soup

Instructions 

  • Take a large pot and add 800 ml dashi stock, 5 tbsp sake, 2 tbsp mirin, 1 tbsp light brown sugar and 1 tbsp sesame paste (nerigoma). Bring it to a boil over a medium/medium-high heat and allow to bubble for 1-2 minutes. Turn off the heat.
    dashi in a black hot pot on the stove
  • Place 3 tbsp red miso paste and 2 tbsp white miso paste 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 200 g wild boar loin 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.

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.