Ingredients with Measurements:
- 1 fugu (blowfish), cleaned and sliced thinly
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 cups dashi broth
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced daikon radish
- 1/2 cup sliced carrot
- 1/2 cup sliced leek
- 1/2 cup sliced napa cabbage
- 1/2 cup shiso leaves
- 1/4 cup sliced scallions
- 1/4 cup grated ginger
Special equipment needed:
- Large pot or dutch oven
- Serving bowls
Step-by-step instructions:
1. In a large pot or dutch oven, combine sake, mirin, soy sauce, sugar, and dashi broth. Bring to a boil over high heat.
2. Add the sliced fugu, shiitake mushrooms, daikon radish, carrot, leek, and napa cabbage to the pot. Reduce heat to medium and simmer for 10-15 minutes, or until the vegetables are tender and the fugu is cooked through.
3. Ladle the fugu chiri into serving bowls. Top each bowl with shiso leaves, scallions, and grated ginger.
4. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 2g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Fugu can be substituted with any white fish, such as cod or halibut.
- Dashi broth can be substituted with chicken or vegetable broth.
- Shiso leaves can be substituted with cilantro or parsley.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different vegetables, such as bok choy or snow peas.
- Add udon noodles for a heartier meal.
Tips and tricks:
- Be sure to slice the fugu thinly to ensure even cooking.
- Use fresh ingredients for the best flavor.
- Adjust the amount of soy sauce and sugar to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with shiso leaves and scallions on top.
Garnishes:
Shiso leaves, scallions, and grated ginger.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice, miso soup.
Troubleshooting advice:
- If the fugu is not cooked through, simmer for an additional 5-10 minutes.
- If the broth is too salty, add more dashi broth or water to dilute.
Food safety advice:
- Only consume fugu that has been prepared by a trained and licensed chef.
- Do not consume fugu liver, as it contains a deadly toxin.
Food history:
Fugu chiri is a traditional Japanese dish made with blowfish, a delicacy known for its potentially deadly toxin. The dish is typically served in the winter months and is believed to have warming properties.
Flavor profiles:
Salty, sweet, umami, with a hint of spice from the shiso leaves and ginger.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese