📝 About This Recipe
Originating from the snowy mountains of Tamba-Sasayama, Botan-nabe is a rustic Japanese masterpiece where thinly sliced wild boar is arranged to resemble a blooming peony (botan). The heart of this dish lies in its rich, umami-packed miso broth, specifically designed to complement the lean, sweet fat of the boar which becomes tender rather than tough with long simmering. It is a soul-warming communal experience that celebrates the deep, earthy flavors of the Japanese wilderness.
🥗 Ingredients
The Protein
- 500 grams Wild Boar Shoulder or Belly (very thinly sliced, ideally partially frozen for easier slicing)
The Miso Base
- 150 grams Awase Miso (Mixed Miso) (a blend of red and white miso works best)
- 6 cups Dashi Stock (kombu and bonito based)
- 1/2 cup Sake (dry Japanese rice wine)
- 3 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar (to balance the saltiness of the miso)
- 1 tablespoon Ginger (freshly grated to remove gaminess)
Vegetables and Accompaniments
- 1/2 Napa Cabbage (cut into 2-inch chunks)
- 4-6 pieces Shiitake Mushrooms (stems removed, caps decorative-cut)
- 1 bunch Enoki Mushrooms (bottoms trimmed)
- 1 large Naganegi (Japanese Leek) (sliced diagonally into 1-inch pieces)
- 1 bunch Shungiku (Chrysanthemum Greens) (trimmed to 4-inch lengths)
- 1 block Grilled Tofu (Yaki-dofu) (cut into cubes)
- 1/2 Burdock Root (Gobo) (shaved into thin ribbons and soaked in water)
- 200 grams Ito Konnyaku (Shirataki Noodles) (drained and parboiled)
Finishing Touches
- 1 teaspoon Sansho Pepper (Japanese green citrus pepper for garnish)
- 2 portions Udon Noodles (for the 'shime' or final course)
👨🍳 Instructions
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1
Prepare the wild boar by slicing it paper-thin. Arrange the slices on a large circular platter, starting from the outside and overlapping them toward the center to create a 'peony' flower pattern. Set aside in the refrigerator.
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2
Prepare the vegetables: cut the napa cabbage, leeks, and tofu. Use a vegetable peeler to create thin ribbons of burdock root (gobo) and soak them in water for 10 minutes to remove bitterness.
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3
In a small bowl, whisk together the miso paste, sake, mirin, sugar, and grated ginger until a smooth paste forms.
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4
Place a large Donabe (clay pot) or heavy iron pot on a portable burner. Pour in the dashi stock and bring it to a gentle simmer over medium heat.
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5
Gradually whisk the miso mixture into the simmering dashi. Ensure the miso is fully dissolved and the broth is a rich, opaque brown.
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6
Add the burdock root ribbons and the white, tougher parts of the napa cabbage to the pot first, as these take longer to cook and help flavor the broth.
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7
Add the grilled tofu, shirataki noodles, and shiitake mushrooms. Let these simmer for about 5 minutes.
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8
Carefully add the wild boar slices to the boiling broth. Unlike beef, wild boar fat is prized for its texture and should be cooked thoroughly; it actually becomes more tender the longer it simmers in miso.
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9
Skim off any grey foam or impurities that rise to the surface with a fine-mesh skimmer to keep the broth clean.
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10
Once the meat is nearly cooked, add the leeks, enoki mushrooms, and the leafy greens (shungiku). Simmer for another 2-3 minutes until the greens are wilted.
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11
Serve the hot pot directly from the table. Encourage guests to take a mix of meat, vegetables, and a generous ladle of the miso broth.
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12
For the 'Shime' (finale), once the ingredients are mostly eaten, add the udon noodles to the remaining concentrated broth and simmer until tender for a final, filling course.
💡 Chef's Tips
Unlike Shabu-Shabu, boar meat is best when simmered for a longer period in the miso broth; do not be afraid to let it cook for 10-15 minutes. If you cannot find wild boar, high-quality pork belly is a suitable substitute, though it lacks the gamey depth. Always parboil shirataki noodles before adding them to the pot to remove their earthy smell and prevent the calcium from toughening the meat. Adjust the sweetness of the broth by adding more or less sugar depending on the saltiness of your specific miso brand.
🍽️ Serving Suggestions
Sprinkle each bowl with a pinch of Sansho pepper; its citrusy tingle cuts through the richness of the boar fat perfectly. Pair with a robust, dry Junmai Sake served warm (Atsukan) to complement the earthy miso flavors. A side of Japanese pickles (Tsukemono) provides a refreshing crunch between bites of the rich stew. Serve with a small bowl of steamed white rice if you prefer not to wait for the udon finale.