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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ultimate japanese hot pot with seafood. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. 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 recipe, we have to first prepare a few components. You can have 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. Take 1500 ml Water
  2. Prepare 1 piece Kombu for dashi stock
  3. Prepare 5 grams ●Bonito soup stock powder
  4. Take 50 ml ●Mirin
  5. Prepare 50 ml ●Sake
  6. Prepare 1 tsp ●Salt
  7. Make ready 1 tbsp ●Soy sauce
  8. Prepare 1/4 Chinese cabbage
  9. Get 4 Shiitake mushrooms
  10. Prepare 1/2 Enoki mushrooms
  11. Get 1 small packet Maitake mushrooms
  12. Prepare 1 Mizuna leaves
  13. Get 4 Boiled scallops
  14. Get 8 Prawns
  15. Take 10 Oyster
  16. Make ready 2 Cod fillets
  17. Take 2 Salmon fillets
  18. Prepare 1 piece Chicken thigh
  19. Prepare 1 block Tofu
Instructions 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 this up with this exceptional food ultimate japanese hot pot with seafood recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!