Photograph of the finished Tetchiri

Japan · Lẩu cá nóc Tetchiri

Tetchiri

50 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pufferfish fillet (prepared by a certified chef) Pufferfish fillet (prepared by a certified chef) 1.1 lb
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Chinese cabbage Chinese cabbage 11.3 oz
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Ponzu sauce Ponzu sauce ½ cup
  • Photograph of White radish White radish 7.1 oz

Method

  1. 1 Only use pufferfish that has been prepared and gutted by a certified chef; absolutely do not prepare it at home.
  2. 2 Soak the kombu in a pot of cold water for 30 minutes, then bring it to a near-boiling point before removing it from the water.
  3. 3 Add the bones and thick cuts of meat first, then simmer to make a flavorful broth.
  4. 4 Add the Chinese cabbage, tofu, and mushrooms, and cook until the vegetables are tender.
  5. 5 Dip the thin slices of fish into the pot for a few seconds, then dip them in ponzu sauce mixed with grated radish.

With an appliance

  • Microwave 47 min

    Replace step 2: rotate the kombu in water in a heat-resistant pot at 700 W for 8 minutes, stopping just before boiling, then remove the kombu. Keep steps 3 to 5 the same; the pufferfish must be pre-processed by a certified professional.

Start cooking