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Ultimate Japanese Hot Pot with Seafood cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be provided at different established occasions actually. I am certain you will see lots of people who just like the Ultimate Japanese Hot Pot with Seafood dishes that you just make.
Alright, don’t linger, let’s task this ultimate japanese hot pot with seafood menu with 19 materials which are surely easy to have, and we have to process them at the very least through 11 ways. You should invest a while on this, so the resulting food could be perfect.
Composition - Ultimate Japanese Hot Pot with Seafood:
- Need 1500 ml Water
- You need 1 piece Kombu for dashi stock
- Make ready 5 grams for ●Bonito soup stock powder
- Give 50 ml ●Mirin
- Provide 50 ml ●Sake
- Give 1 tsp for ●Salt
- Give 1 tbsp of ●Soy sauce
- Make ready 1/4 - Chinese cabbage
- Make ready 4 of Shiitake mushrooms
- Require 1/2 of Enoki mushrooms
- Get 1 small - packet Maitake mushrooms
- You need 1 for Mizuna leaves
- Provide 4 Boiled scallops
- Provide 8 of Prawns
- Provide 10 of Oyster
- Provide 2 of Cod fillets
- Take 2 for Salmon fillets
- Require 1 piece of Chicken thigh
- Provide 1 block for Tofu
Ultimate Japanese Hot Pot with Seafood steps:
- 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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