Botan nabe

Method

1. 1 Slice the wild boar meat into thin slices (2 mm thick) and arrange them in a peony flower shape on a plate; botan means peony.
2. 2 Soak the meat slices in cold water with sake and ginger for 15 minutes to reduce the gamey smell of the game animal.
3. 3 Soak kombu in 1.2 liters of water for 30 minutes, then simmer until boiling and remove from the water.
4. 4 Dissolve the miso in a ladle of broth, then pour it into the pot, making sure not to bring it to a rolling boil.
5. 5 Simmer burdock, radish, and mushrooms in broth for 15 minutes until the vegetables are tender.
6. 6 Dip the wild boar meat in the broth for 90 seconds, longer than beef because wild boar meat is tougher, then add the Chinese cabbage and sprinkle with green onions.

With an appliance

• Microwave 58 min

  Replace step 5: put burdock, radish, mushrooms and broth into a bowl with a steam vent, microwave at 900 W for 10 minutes, then transfer to the hot pot; step 6 still involves dipping the wild boar meat on the stove for exactly 90 seconds.