Sakura Nabe (Tokyo Horse Meat Hot Pot)

Name: Sakura Nabe (Tokyo Horse Meat Hot Pot)
Total time: 60 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g carrots; 60 g Cooking sake; 200 g Daikon radish; 100 g enoki mushrooms; 300 g firm tofu; 30 g ginger; 400 g horse meat; 20 g Katsuobushi (dried bonito flakes); 80 g Koikuchi soy sauce; 10 g Kombu; 60 g mirin; 50 g miso paste; 300 g Napa cabbage; 2 g sansho pepper; 50 g scallions; 5 g Shichimi Togarashi; 100 g shiitake mushrooms; 15 g sugar; 1000 g Water

⏱️ 60 dk 🔥 450 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g carrots
60 g Cooking sake
200 g Daikon radish
100 g enoki mushrooms
300 g firm tofu
30 g ginger
400 g horse meat
20 g Katsuobushi (dried bonito flakes)
80 g Koikuchi soy sauce
10 g Kombu
60 g mirin
50 g miso paste
300 g Napa cabbage
2 g sansho pepper
50 g scallions
5 g Shichimi Togarashi
100 g shiitake mushrooms
15 g sugar
1000 g Water

Hazırlanışı

Steep 10 g kombu in 1000 g cold water for 30 minutes, then heat gently and remove kombu before boiling.

Add 15 g sugar and 60 g cooking sake to the kombu dashi, then stir in 50 g miso paste and 80 g koikuchi soy sauce.

Blanch 200 g daikon radish in boiling water for 5 minutes, then drain and rinse under cold water.

Sakura Nabe (Tokyo Horse Meat Hot Pot)

Malzemeler

Hazırlanışı

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