Done in class in a donabe on a cartridge burner, with the prepped fugu pieces (head, collar, bones with meat). Two courses from one pot: the fish and vegetables, then the broth turned into rice porridge.
Ingredients
Prepped fugu pieces
Dashi
Napa cabbage
Leek
Shiitake
Tofu
Cooked plain rice, eggs, chives — for the zosui
Ponzu, chives; sesame oil
Hotpot
Put the fugu pieces in dashi in the donabe with the napa cabbage, leek, shiitake and tofu.
Cook for a while, then eat the fish and vegetables with ponzu and chives.
Zosui 雑炊
Wash cooked plain rice (rinses off the surface starch so the broth stays clear) and add it to the remaining broth.
Drop in beaten eggs, lid on, steam 1 min.
Finish with chives.
To eat
Ponzu and chives. A little sesame oil is also good.