Shishinabe しし鍋

History and Origins

There is an old culture of eating wild deer and deer. In particular, warthog food is famous for its beauty areas in winter, and the casserole pot is eaten and used by many people, including local hunters.

When It Is Eaten

Wild animals have been eaten as a valuable protein source during wintertime, when nutrition is high and warthogs are harvested. There's another deep taste that's different from beef, and it's delicious.

How It Is Eaten

The vegetables, such as the cabbage, are cut out in a large cut. I'm going to put in a cup of rice, sugar, garlic, and wine, and taste it, and I'm going to put in wild meat, vegetables, and mushrooms.

Recipe — Serves 4

Ingredients

• 300 g wild boar meat (薄切りもも肉など)
• 250 g grilled tofu
• 150 g Chinese cabbage
• 1 long green onion
• 1/2 carrot
• 100 g shungiku (chrysanthemum greens)
• 100 g enoki mushrooms
• Broth: 500 ml dashi stock
• Broth: 100 ml cooking sake
• Broth: 3 tbsp mirin
• Broth: 3 tbsp red miso
• Broth: 2 tbsp white miso
• Broth: 1 tbsp ginger (grated (daikon etc.))

Method

1. Cut the cabbage into pieces. The onions are cut on a diagonal scale, the carrots are cut on a semi-monthly cut, and the spring chrysanthemums are cut on a length of about five centimeters. Akira cuts the stone and loosens it.
2. I'll cut the baked tofu into a big pot.
3. Mix the ingredients of the citrus well together.
4. You can put one or two in the pot and eat the meat of the cucumber. I put three in, cover it, and boil it over the fire. Taking the pot in moderation, I cook it with a weak fire until it burns through the rice meat.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.