Bisyunabe(Sake Hot Pot) ｜ Our Regional Cuisines
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Image source: Hiroshima City Tourism Association
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RECIPE
Ingredients (for 4 servings)
- Garlic 1 clove
- Carrot 1／4
- Onions 2 medium
- Chives 1 bunch
- Napa cabbage 1／2
- White scallions 4
- Konjac 1 piece
- Sake 1 cup
- Chicken thigh meat 400g
- Gizzard 200g
- Pork shoulder loin 40g
- Tofu 1 block
- Salt and pepper As needed
How to cook
1. Cut the napa cabbage into bite-sized pieces, slice the carrot, diagonally cut the white scallions, and cut the onions into comb shapes.
2. Tear the konjac into small pieces and boil it. Cut the tofu into bite-sized pieces. Slice the garlic thinly. Cut the chives to about 5cm in length.
3. Put the pork into the pot, sauté it, then add the garlic once the fat melts. Gradually add sake and cook, adding the ingredients that take longer to cook.
4. Once cooked, season with salt and pepper before eating.
provider : Recipe source: "Delicious Hiroshima Prefecture Recipes We Want to Share and Preserve" (Hiroshima Food Education and Health Creation Executive Committee)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
