Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, ultimate japanese hot pot with seafood. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ultimate Japanese Hot Pot with Seafood is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Ultimate Japanese Hot Pot with Seafood is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook ultimate japanese hot pot with seafood using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:
- Take 1500 ml Water
- Make ready 1 piece Kombu for dashi stock
- Get 5 grams ●Bonito soup stock powder
- Make ready 50 ml ●Mirin
- Take 50 ml ●Sake
- Make ready 1 tsp ●Salt
- Get 1 tbsp ●Soy sauce
- Prepare 1/4 Chinese cabbage
- Get 4 Shiitake mushrooms
- Get 1/2 Enoki mushrooms
- Take 1 small packet Maitake mushrooms
- Take 1 Mizuna leaves
- Take 4 Boiled scallops
- Take 8 Prawns
- Take 10 Oyster
- Take 2 Cod fillets
- Take 2 Salmon fillets
- Prepare 1 piece Chicken thigh
- Get 1 block Tofu
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.
So that is going to wrap this up with this exceptional food ultimate japanese hot pot with seafood recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
