Fugu Chiri (Fugu Hot Pot)

Translucent and firm fish flesh that whitens instantly upon contact with the simmering broth. The briny scent of kombu mingles with the zesty freshness of ponzu.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Hard
• Calories: 359
• Protein: 45 g
• Carbs: 18 g
• Fat: 14 g

Ingredients

• 1 piece kombu seaweed ( wiped )
• 1 L Mineral water
• 400 g Chinese cabbage ( in large pieces )
• 300 g firm tofu ( cubed )
• 8 piece shiitake mushroom ( stems removed )
• 1 piece Korean radish ( finely grated )
• 150 ml ponzu sauce ( for serving )
• 4 piece Scallion or chives ( thinly sliced )
• 600 g Cleaned fugu fillets ( prepared by a licensed professional to remove toxins )

Instructions

1. Dashi infusion

   Place the kombu seaweed in cold mineral water. Heat gently. Remove the seaweed just before boiling to avoid bitterness. The broth must remain crystal clear.

2. Garnish preparation

   Cut the Chinese cabbage into large sections and the tofu into 3 cm cubes. Clean the shiitakes. Grate the Korean radish to obtain a fine pulp.

3. Setting up the pot

   Arrange the vegetables and tofu in the broth. Simmer until the cabbage is tender but still retains a slight bite.

4. Poaching the fugu

   Grasp the fugu fillets with chopsticks and dip them for a few seconds into the simmering liquid. The flesh should be pearly, never rubbery.

Chef's tips

• Never boil the kombu, it releases an earthy bitterness that ruins the fugu's delicacy.
• Fugu is best enjoyed barely cooked: as soon as the flesh turns white, remove it from the broth.

Storage

This dish does not keep. It must be consumed immediately after cooking to guarantee the texture of the fish.