Botan Nabe Wild Boar Hotpot
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 18
About this dish
Botan means peony, and the name comes from the way thin slices of wild boar are fanned out on the platter like petals.
Read more
The meat cooks with burdock and taro in a broth of mixed red and white miso, and the sansho pepper stays out of the pot, sprinkled over each bowl instead.
Ingredients
Instructions
- 1
Cut 250g grilled tofu into bite-size pieces, 150g napa cabbage into 4cm widths, 2 long green onions diagonally, and 100g chrysanthemum greens into 5cm lengths. Trim 100g enoki and divide into small clusters, then julienne 80g carrot.
- 2
Shave 100g burdock thinly and soak in 500ml of the vegetable water for 5 minutes.
Peel 300g taro, cut into bite-size pieces, and soak for 5 minutes in the remaining 500ml water mixed with 1 tablespoon vinegar, then rinse. Tear 1 sheet block konnyaku into bite-size pieces.
- 3
Combine 500ml dashi, 100ml sake, and 3 tablespoons mirin in a hotpot.
Dissolve 3 tablespoons red miso and 3 tablespoons white miso in one ladle of the liquid, return it to the pot, and bring to a boil over high heat.
- 4
When the broth boils, add 300g thinly sliced wild boar loin one slice at a time.
Once the red color disappears from the surface, add the burdock, taro, konnyaku, and carrot and simmer over medium heat for 10 minutes. Continue when a chopstick enters the taro halfway.
- 5
Add the grilled tofu, napa cabbage, green onions, and enoki and cook for 6 more minutes.
When the taro is tender through the center and no red remains inside the boar, add the chrysanthemum greens and wilt for 1 minute. Divide among bowls and sprinkle the 0.5 teaspoon ground sansho at the table.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
丹波篠山市いずみ会・丹波篠山市 · Checked: 2026-08-11
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