Bear Hot Pot (Miso Nabe)
Home version — use wild boar or well-marbled beef if bear meat is unavailable
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 5 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentdonabe or casserole, portable burner (optional)
Tastespicy, umami, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 400 g bear meat, very thinly sliced (or wild boar / beef chuck) (amount estimated)
- 1 block tofu, cut into cubes (amount estimated)
- 200 g shirataki, rinsed (amount estimated)
- 2 leeks, cut on the diagonal (amount estimated)
- 4 scallions, cut into lengths (amount estimated)
- 1 bunch garland chrysanthemum, shungiku (amount estimated)
- ½ napa cabbage, cut into chunks (added by Totsuki AI)
- 100 g shiitake, stems removed (added by Totsuki AI)
Miso broth
- 1 l dashi (added by Totsuki AI)
- 5 tbsp miso, red or awase (amount estimated)
- 2 tbsp sake (added by Totsuki AI)
- 2 tbsp mirin (added by Totsuki AI)
- 1 tbsp soy sauce (added by Totsuki AI)
- 1 thumb of ginger, grated (added by Totsuki AI)
- 1–2 red chili peppers, sliced (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Whisk the miso into a little of the dashi until smooth, then combine with the remaining dashi, sake, mirin, soy sauce, ginger and chili in a donabe.+
- 2
Bring to a simmer and add the leeks, cabbage, shiitake and shirataki. Cook for 10 minutes.+
- 3
Add the bear meat a few slices at a time and simmer gently for at least 20 minutes so it becomes tender (game meat must be fully cooked).+
- 4
Add the tofu, scallions and chrysanthemum leaves for the last 2–3 minutes.+
- 5
Serve at the table, topping up with more dashi as it reduces. Finish with udon or rice in the leftover broth.+
Food safety
- Wild game can carry parasites — cook to at least 71 °C / 160 °F unless it is farmed, inspected meat.