📝 About This Recipe
Fugu-chiri is the pinnacle of Japanese winter nabemono, celebrated for the delicate, clean flavor of blowfish paired with seasonal vegetables. This dish transforms the legendary fugu—prepared only by licensed professionals—into a light, umami-rich broth that warms the soul. It is a refined culinary experience where the subtle sweetness of the fish is elevated by a bright, citrusy ponzu dipping sauce.
🥗 Ingredients
The Star of the Show
- 600-800 grams Fugu (Blowfish) fillets and bone-in chunks (Must be pre-cleaned and prepared by a licensed professional)
The Broth Base
- 1 large piece Kombu (Dried Kelp) (Approximately 10-15 cm long)
- 6 cups Water (Use filtered water for the cleanest taste)
- 1/4 cup Sake (Dry Japanese rice wine)
Vegetables and Accompaniments
- 1/2 head Napa Cabbage (Cut into 5cm pieces)
- 1 bunch Shungiku (Chrysanthemum Greens) (Tough stems removed)
- 4-6 pieces Shiitake Mushrooms (Stems removed, decorative cross cut on caps)
- 1 package Enoki Mushrooms (Root ends trimmed)
- 1 stalk Naganegi (Japanese Long Onion) (Sliced diagonally into 2cm pieces)
- 1 block Tofu (Firm or medium-firm, cut into cubes)
- 50 grams Kuzukiri (Kudzu Starch Noodles) (Soaked in warm water until softened)
For Serving and Zousui
- 1 cup Ponzu Sauce (For dipping)
- 4 tablespoons Momiji Oroshi (Grated daikon radish with red chili)
- 3 stalks Green Onions (Finely chopped)
- 2 bowls Cooked Japanese Rice (For the final porridge course)
- 1-2 Egg (Lightly beaten)
👨🍳 Instructions
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1
Place the kombu in a large donabe (clay pot) with 6 cups of water and let it soak for at least 30 minutes to extract the base umami.
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2
Prepare the fugu by blanching the bone-in pieces quickly in boiling water for 10 seconds, then immediately shocking them in ice water. This removes impurities and ensures a clear broth.
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3
Arrange the vegetables, tofu, and kuzukiri noodles artistically on a large platter, keeping ingredients grouped together for easy access during cooking.
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4
Set the donabe on a portable tabletop burner. Turn the heat to medium-low and bring the water to a simmer. Just before it boils, remove the kombu to prevent the broth from becoming slimy.
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5
Add the sake and the bone-in fugu pieces to the pot. These pieces provide the deep savory flavor for the broth. Simmer gently for 5-7 minutes, skimming off any foam that rises to the surface.
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6
Add the tougher parts of the napa cabbage (the white stems) and the naganegi onions. Let them cook for 3-4 minutes until they begin to soften.
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7
Add the tofu, mushrooms, and the remaining leafy greens of the napa cabbage. Submerge them gently in the simmering broth.
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8
Place the delicate fugu fillets and the shungiku greens on top. These only require 2-3 minutes of cooking. Do not overcook the fish or it will become tough.
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9
Invite guests to help themselves. Each person should have a small bowl containing ponzu sauce, garnished with a dollop of momiji oroshi and chopped green onions.
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10
As the ingredients are eaten, continue to add more from the platter to the pot, ensuring the broth stays at a gentle simmer.
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11
Once the main ingredients are finished, remove any remaining vegetable scraps from the broth to prepare for 'Zousui' (porridge).
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12
Add the cooked rice to the remaining broth. Simmer for 3-5 minutes until the rice absorbs the concentrated fugu essence.
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13
Slowly pour the beaten egg over the rice in a circular motion. Turn off the heat and cover the pot for 1 minute to let the egg set softly. Serve in bowls with a pinch of salt or a splash of soy sauce.
💡 Chef's Tips
Always purchase Fugu from a certified, reputable supplier; safety is paramount and the toxins are only present in specific organs removed by pros. Do not let the broth reach a rolling boil; a gentle simmer preserves the delicate texture of the blowfish and keeps the soup clear. If you cannot find shungiku, watercress or baby spinach make excellent substitutes for that peppery green note. Use a clay pot (donabe) if possible, as it retains heat evenly and adds a traditional aesthetic to the meal.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the clean flavors of the fish. Serve a side of Fugu-sashi (thinly sliced raw blowfish) as an appetizer before starting the hot pot. Offer extra Momiji Oroshi on the side for those who prefer a spicier dipping sauce. A light dessert of seasonal Japanese fruit, like sliced persimmon or nashi pear, cleanses the palate perfectly after the rich Zousui.