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 prepare a distinctive dish, ultimate japanese hot pot with seafood. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To get started 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 cook that.

The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:
  1. Prepare Water
  2. Prepare Kombu for dashi stock
  3. Make ready ●Bonito soup stock powder
  4. Get ●Mirin
  5. Get ●Sake
  6. Take ●Salt
  7. Prepare ●Soy sauce
  8. Make ready Chinese cabbage
  9. Take Shiitake mushrooms
  10. Take Enoki mushrooms
  11. Prepare packet Maitake mushrooms
  12. Prepare Mizuna leaves
  13. Get Boiled scallops
  14. Prepare Prawns
  15. Get Oyster
  16. Take Cod fillets
  17. Make ready Salmon fillets
  18. Get Chicken thigh
  19. Make ready 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 special food ultimate japanese hot pot with seafood recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!