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Botan Nabe

Flavors.of.Asia's picture
Ingredients
  Carrots 1 Pound, cut into 1/4 inch lengths
  White cabbage 1 Medium, separated into leaves
  Mushrooms 2 Cup (32 tbs)
  Lean pork 1 1⁄2 Pound, thinly sliced
  Garlic 3 Clove (15 gm), crushed
  Green ginger 1 1⁄2 Inch, peeled and chopped (1 Piece, Fresh)
  Soy sauce 1 Cup (16 tbs)
  Scallions 6 , finely chopped
  Lemons 2 , cut into small wedges
  Dashi 2 Cup (32 tbs)
Directions

Lightly cook the carrots and cabbage separately in boiling water for 3 minutes.
Drain and roll up the cabbage leaves into rolls.
Arrange the carrots, cabbage rolls and mushrooms decoratively on a serving platter.
Arrange the pork slices carefully in the shape of a flower on a serving plate and garnish with the garlic and ginger to make the centre of the flower.
Combine the soy sauce with about a quarter of the spring onions (scallions) and pour into individual dipping bowls.
Arrange the lemon wedges and remaining spring onions (scallions) in separate serving bowls.
Pour the dashi into a saucepan or fondue pot and bring to the boil.
Add a few pieces of the pork and cook until it is white.
Cook the other ingredients in the same way.
The cooked food should be dipped in the sauce before eating.
When all the ingredients have been cooked, the stock may be served as a soup.

Recipe Summary

Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
6

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