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Shinshu’s Winter Cuisine “Boar Hot Pot”

Culture

UpdateMay 25, 2018
ReleaseMarch 10, 2018

Ingredients

4 leaves of Cabbage

3 roots of Japanese parsley

1 pack of Enoki mushroom

1 pack of Maitake mushroom

1 pack of Shimeji mushroom

1/2 Carrot

1/2 Japanese radish

1/2 pack of shirataki (noodles made from konnyaku)

1 burdock

1 Japanese leek

200 grams Boar meat

 

Soup Stock

4 cups of Bonito soup stock

Dash of Soy Sauce

Dash of Mirin (sweet sake)

5 tablespoons of Shinshu Miso paste

4 tablespoons of Hacho Miso paste

A pinch of salt


Directions

1

Wash the vegetables.

2

Cut the dirt off the leaves of the cabbage and cut them into bite-size pieces.

3

Cut halfway of the burdock from the side and then sharpen them into smaller pieces as if you are sharpening a pencil. Then place the pieces inside the water to clean off the dirt.

4

Leave the roots of the Japanese parsley and cut them into bite-size pieces. Cut the Japanese leek about three cm big.

5

Cut the radish in half and cut them in 1 cm. Do the same with the carrots.

6

Cut the roots of the mushrooms and separate them into bite-size pieces.
Place the cabbage on the bottom of the hotpot first, and then by order, place in the Japanese parsley, carrot, radish, Japanese leek, shirataki, and all mushrooms.

7

Line up the boar meat on the sides.
Lastly, take the burdock out of the water and place it on top.

8

Pour the soup stock halfway inside the hotpot and turn on the heat to medium.
When all the ingredients have absorbed the soup, it is finished.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz