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Botan Nabe (Japanese Wild Boar Hotpot)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course , Dinner
Cuisine: Japanese

Ingredients

Broth
  • 800 ml dashi stock
  • 5 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp light brown sugar
  • 1 tbsp sesame paste
  • 3 tbsp red miso paste
  • 2 tbsp white miso
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 leeks (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 ground Japanese pepper (sansho) sansho pepper
  • 2 portions ramen/udon noodles to finish the soup

Instructions

    Cup of Yum
  1. 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. Bring it to a boil over a medium/medium-high heat and allow to bubble for 1-2 minutes. Turn off the heat.
  2. Place 3 tbsp red miso paste and 2 tbsp 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.
  3. 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.
  4. 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.