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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 tasty. This is gonna smell and look delicious.
Ultimate Japanese Hot Pot with Seafood is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Ultimate Japanese Hot Pot with Seafood is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Prepare 1500 ml Water
- Take 1 piece Kombu for dashi stock
- Prepare 5 grams ●Bonito soup stock powder
- Make ready 50 ml ●Mirin
- Get 50 ml ●Sake
- Make ready 1 tsp ●Salt
- Get 1 tbsp ●Soy sauce
- Make ready 1/4 Chinese cabbage
- Get 4 Shiitake mushrooms
- Get 1/2 Enoki mushrooms
- Get 1 small packet Maitake mushrooms
- Get 1 Mizuna leaves
- Make ready 4 Boiled scallops
- Take 8 Prawns
- Make ready 10 Oyster
- Take 2 Cod fillets
- Take 2 Salmon fillets
- Prepare 1 piece Chicken thigh
- Get 1 block Tofu
Instructions 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.
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So that is going to wrap this up with this special food ultimate japanese hot pot with seafood recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
