Tetchiri

What to get ready

• Pufferfish fillet (prepared by a certified chef) 480 g
• Kombu seaweed 20 g
• Chinese cabbage 320 g
• Tofu 320 g
• Mushrooms 200 g
• Spring onion 80 g
• Ponzu sauce 120 ml
• White radish 200 g

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.