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Tripe Hot Pot with a Zesty Wasabi Ponzu Twist
2023.03.02
We use only the finest grated wasabi made from Azumino, [Hotaka grade wasabi] a premium variety of locally sourced wasabi. Experience the subtle flavor variations with different spicy condiments.
Hot Pot Recipe for Enjoying with Two Types of Condiments
Ingredients (2 servings):
Tripe: 160g
Cartilage-included meatballs: 80g
Chinese chives: 100g
Cabbage: 300g
Garlic: 16g
[A] Ponzu : 30ml
[A] Hosoda (穂高): 10g
[B] Water: 500ml
[B] Chicken broth: 10g
[B] Soy sauce : 30ml
[B] Mirin: 8ml
[B] Sake: 8ml
[C] Yuzu paste : 20g
[C] Chopped red chili pepper: 2g
[C] Salt: 4g
Instructions:
- Mix A and C separately.
- Put B in a pot and heat it.
- Wash the tripe with water, blanch it, and cut it into bite-sized pieces.
- Cut the Chinese chives and cabbage into bite-sized pieces.
- Grate the garlic and add it to the pot from step 2.
- In the pot from step 5, add tripe, cabbage, and Chinese chives in that order and heat.
- Once done, serve with the wasabi ponzu from step 1 and homemade yuzu pepper.