Step-by-Step Guide to Prepare Speedy Ultimate Japanese Hot Pot with Seafood

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Ultimate Japanese Hot Pot with Seafood is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 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. Take Water
2. Make ready Kombu for dashi stock
3. Take ●Bonito soup stock powder
4. Take ●Mirin
5. Get ●Sake
6. Take ●Salt
7. Prepare ●Soy sauce
8. Get Chinese cabbage
9. Get Shiitake mushrooms
10. Take Enoki mushrooms
11. Make ready packet Maitake mushrooms
12. Make ready Mizuna leaves
13. Take Boiled scallops
14. Get Prawns
15. Make ready Oyster
16. Make ready Cod fillets
17. Prepare Salmon fillets
18. Make ready Chicken thigh
19. Prepare 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’s going to wrap it up for this exceptional food ultimate japanese hot pot with seafood recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!