October Weekend Dish: Spicy Tuna Hot Pot

   It's gotten quite chilly in the mornings and evenings, hasn't it?

It seems that the autumn leaves are starting to change color in various places.

With the weather starting to get a little chilly these days, you're probably craving hot pot dishes, right?

 

So this time

 

Introducing "Spicy Tuna Hot Pot"!

This time, we're bringing you a report from the newly renovated Harashin Meike store!

 

 

<Materials for 2 people>

Tuna sashimi...100g Egg yolk...1 Tofu...100g

Shimeji mushrooms...1 pack Chives...1/2 bunch Garlic...1 clove

Sesame oil... 1 tablespoon

<soup>

Doubanjiang (chili bean paste) ... 1 teaspoon Sesame paste ... 1 tablespoon

Chinese soup... 1 cup Echigo Junmai rice... 2 tablespoons

Salt... a little

 

<How to make>

1. Slice the tuna thickly.

2. Separate the shimeji mushrooms and cut the chives into 5 cm lengths. Mince the garlic.

3. Heat sesame oil in a small earthenware pot, sauté the garlic, and when fragrant, add the chili bean paste and sesame paste.

Add Echigo Junmai sake and Chinese soup stock and bring to a boil.

4.3 Add the tofu and shimeji mushrooms, cover and simmer. Season with salt, add the chives, tuna and egg yolk, cover, turn off the heat and let it steam for a while.

 

<Comment from Professor Nakajima>

Sashimi-grade tuna is added to a soup flavored with the spiciness of doubanjiang (chili bean paste).

Rich flavorEchigo JunmaiPlease enjoy them together.

 

 

This recipe will warm you up from the inside out, making it perfect for the coming season.

Please try it with Yoshinogawa sake!