Hyogo Prefecture

Botan nabe

Botan nabe
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  • Image Source : Tamba Sasayama City


Ingredients (For 4 persons)

  • Wild boar meat (thinly sliced loin) 300g
  • Grilled tofu 250g
  • Chinese cabbage 150g
  • Green onion 2 stalks
  • garland chrysanthemum 100g
  • Enokidake mushroom 100g
  • Burdock root 100g
  • Carrot 80g
  • konnyaku 1 sheet
  • Yam (taro) 300g
  • Simmering broth] Dashi stock 500 ml
  • Simmering broth] Sake 100ml
  • Simmering broth] Mirin (sweet cooking sake) 3 tbsp.
  • Simmering broth] miso 3 tbsp.
  • Simmering broth] white miso 3 tbsp.
  • Simmering broth] Sansho (powdered Japanese pepper) Appropriate amount

How to cook

  • 1. Cut grilled tofu into bite-sized pieces. Cut Chinese cabbage into chunks, green onion into diagonal slices, and garland chrysanthemum into 5 cm pieces. Cut off the bristles of enokidake mushrooms and break into small pieces. Cut burdock root into small pieces and soak in water to remove the scum. Cut carrots into thin strips and konnyaku into bite-size pieces or tear into pieces. Peel the yam, soak in vinegar water to remove the scum, and cut into bite-size pieces.

  • 2. Pour the stock into a pot and bring to a boil, then add the wild boar meat. When the meat changes color, add the ingredients in order of hardest to cook first.

  • 3. When eating, sprinkle with powdered sansho (Japanese pepper) to taste. *You may also sprinkle pepper powder on the meat when boiling it together in the pot. However, it will have a slightly bitter taste.

provider : Tamba Sasayama Izumikai, Tamba Sasayama City

* Recipes vary depending on the region and home.