Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ultimate japanese hot pot with seafood. It is one of my favorites food recipes. This time, I’m gonna 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 current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Ultimate Japanese Hot Pot with Seafood is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have ultimate japanese hot pot with seafood using 19 ingredients and 11 steps. Here is how you can achieve it.
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The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:
- Prepare 1500 ml Water
- Prepare 1 piece Kombu for dashi stock
- Make ready 5 grams ●Bonito soup stock powder
- Get 50 ml ●Mirin
- Take 50 ml ●Sake
- Take 1 tsp ●Salt
- Take 1 tbsp ●Soy sauce
- Make ready 1/4 Chinese cabbage
- Get 4 Shiitake mushrooms
- Get 1/2 Enoki mushrooms
- Prepare 1 small packet Maitake mushrooms
- Prepare 1 Mizuna leaves
- Take 4 Boiled scallops
- Take 8 Prawns
- Prepare 10 Oyster
- Take 2 Cod fillets
- Make ready 2 Salmon fillets
- Take 1 piece Chicken thigh
- Make ready 1 block Tofu
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Steps to make Ultimate Japanese Hot Pot with Seafood:
- Combine water and konbu in a pot and add ● ingredients. Put the pot on medium heat.
- 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.
- Cut the Chinese cabbage into 3 cm widths.
- Put the Chinese cabbage into the pot in Step1 and cover with a lid. Simmer over medium heat until the Chinese cabbage wilts.
- Meanwhile, cut the mushrooms into bite sizes.
- Cut the chicken into bite sizes and rinse the scallops well. Cut the cod and salmon fillets into 3 portions.
- After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through.
- 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.
- 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.
- The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce.
- 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.
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