Steps to Make Speedy Ultimate Japanese Hot Pot with Seafood

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, ultimate japanese hot pot with seafood. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Ultimate Japanese Hot Pot with Seafood is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular 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:

1. Prepare 1500 ml Water
2. Take 1 piece Kombu for dashi stock
3. Prepare 5 grams ●Bonito soup stock powder
4. Take 50 ml ●Mirin
5. Get 50 ml ●Sake
6. Prepare 1 tsp ●Salt
7. Prepare 1 tbsp ●Soy sauce
8. Get 1/4 Chinese cabbage
9. Make ready 4 Shiitake mushrooms
10. Prepare 1/2 Enoki mushrooms
11. Prepare 1 small packet Maitake mushrooms
12. Get 1 Mizuna leaves
13. Prepare 4 Boiled scallops
14. Prepare 8 Prawns
15. Get 10 Oyster
16. Get 2 Cod fillets
17. Make ready 2 Salmon fillets
18. Take 1 piece Chicken thigh
19. Prepare 1 block Tofu

Steps 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 it up with this exceptional food ultimate japanese hot pot with seafood recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!