Ultimate Japanese Hot Pot with Seafood
Ultimate Japanese Hot Pot with Seafood

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ultimate japanese hot pot with seafood. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Ultimate Japanese Hot Pot with Seafood is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook ultimate japanese hot pot with seafood using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:
  1. Prepare 1500 ml Water
  2. Take 1 piece Kombu for dashi stock
  3. Get 5 grams ●Bonito soup stock powder
  4. Prepare 50 ml ●Mirin
  5. Prepare 50 ml ●Sake
  6. Make ready 1 tsp ●Salt
  7. Get 1 tbsp ●Soy sauce
  8. Get 1/4 Chinese cabbage
  9. Prepare 4 Shiitake mushrooms
  10. Get 1/2 Enoki mushrooms
  11. Take 1 small packet Maitake mushrooms
  12. Prepare 1 Mizuna leaves
  13. Get 4 Boiled scallops
  14. Prepare 8 Prawns
  15. Take 10 Oyster
  16. Get 2 Cod fillets
  17. Make ready 2 Salmon fillets
  18. Take 1 piece Chicken thigh
  19. Make ready 1 block Tofu
Steps to make Ultimate Japanese Hot Pot with Seafood:
  1. Combine water and konbu in a pot and add ● ingredients. Put the pot on medium heat.
  2. Defrost the prawns by soaking in water if they are frozen. Peel the shells, leaving the tails. Rinse well. Rinse the oyster and drain well in a colander.
  3. Cut the Chinese cabbage into 3 cm widths.
  4. Put the Chinese cabbage into the pot in Step1 and cover with a lid. Simmer over medium heat until the Chinese cabbage wilts.
  5. Meanwhile, cut the mushrooms into bite sizes.
  6. Cut the chicken into bite sizes and rinse the scallops well. Cut the cod and salmon fillets into 3 portions.
  7. After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through.
  8. Put the mushrooms and tofu along the edge of the pot and arrange the cod, salmon, oysters and prawns in the centre. Simmer for 5 minutes and skim off any scums.
  9. After turning off the heat, add the mizuna leaves. The cod and salmon fillets are fragile, so be careful. Transfer to individual bowls. This bowlful serves 1 person.
  10. The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce.
  11. After eating the contents of the pot, make a zosui (rice cooked in hot pot soup) by adding quickly washed cooked rice, beaten eggs and mizuna leaves and cook through. This is very tasty too.

So that is going to wrap it up for this special food ultimate japanese hot pot with seafood recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!