Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ultimate japanese hot pot with seafood. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ultimate Japanese Hot Pot with Seafood is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Ultimate Japanese Hot Pot with Seafood is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare Water
- Take Kombu for dashi stock
- Make ready ●Bonito soup stock powder
- Get ●Mirin
- Prepare ●Sake
- Prepare ●Salt
- Take ●Soy sauce
- Get Chinese cabbage
- Take Shiitake mushrooms
- Get Enoki mushrooms
- Make ready packet Maitake mushrooms
- Prepare Mizuna leaves
- Prepare Boiled scallops
- Prepare Prawns
- Make ready Oyster
- Prepare Cod fillets
- Prepare Salmon fillets
- Prepare Chicken thigh
- Make ready 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’s going to wrap it up with this special food ultimate japanese hot pot with seafood recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
