Ultimate Japanese Hot Pot with Seafood.
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Alright, don't linger, let's approach this ultimate japanese hot pot with seafood menu with 19 substances which are absolutely easy to obtain, 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.
Ingredients requirements - Ultimate Japanese Hot Pot with Seafood:
- Provide 1500 ml Water.
- Require 1 piece - Kombu for dashi stock.
- You need 5 grams of ●Bonito soup stock powder.
- Need 50 ml ●Mirin.
- You need 50 ml - ●Sake.
- Prepare 1 tsp - ●Salt.
- Require 1 tbsp ●Soy sauce.
- You need 1/4 for Chinese cabbage.
- Require 4 Shiitake mushrooms.
- Provide 1/2 for Enoki mushrooms.
- Provide 1 small for packet Maitake mushrooms.
- Require 1 Mizuna leaves.
- Provide 4 - Boiled scallops.
- Need 8 - Prawns.
- Need 10 for Oyster.
- Prepare 2 for Cod fillets.
- Need 2 Salmon fillets.
- Require 1 piece for Chicken thigh.
- Prepare 1 block Tofu.
Ultimate Japanese Hot Pot with Seafood process:
- 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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