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Ultimate Japanese Hot Pot With Seafood Recipe

Ultimate Japanese Hot Pot with Seafood Recipe
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Serving : 4
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Prepare the ingredients before making Ultimate Japanese Hot Pot with Seafood in your home. Then, follow these steps below to serve Ultimate Japanese Hot Pot with Seafood for your family or friends.

Ingredients: Ultimate Japanese Hot Pot with Seafood

  • 1500 ml Water
  • 1 piece Kombu for dashi stock
  • 5 grams ●Bonito soup stock powder
  • 50 ml ●Mirin
  • 50 ml ●Sake
  • 1 tsp ●Salt
  • 1 tbsp ●Soy sauce
  • 1/4 Chinese cabbage
  • 4 Shiitake mushrooms
  • 1/2 Enoki mushrooms
  • 1 small packet Maitake mushrooms
  • 1 Mizuna leaves
  • 4 Boiled scallops
  • 8 Prawns
  • 10 Oyster
  • 2 Cod fillets
  • 2 Salmon fillets
  • 1 piece Chicken thigh
  • 1 block Tofu

How to Make Ultimate Japanese Hot Pot with Seafood

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Ultimate Japanese Hot Pot with Seafood in your home by yourself.

    Step 1
  • Combine water and konbu in a pot and add ● ingredients. Put the pot on medium heat.
  • Step 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.
  • Step 3
  • Cut the Chinese cabbage into 3 cm widths.
  • Step 4
  • Put the Chinese cabbage into the pot in Step1 and cover with a lid. Simmer over medium heat until the Chinese cabbage wilts.
  • Step 5
  • Meanwhile, cut the mushrooms into bite sizes.
  • Step 6
  • Cut the chicken into bite sizes and rinse the scallops well. Cut the cod and salmon fillets into 3 portions.
  • Step 7
  • After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through.
  • Step 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.
  • Step 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.
  • Step 10
  • The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce.
  • Step 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.
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