Step-by-Step Guide to Prepare Speedy Ultimate Japanese Hot Pot with Seafood
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Homemade Ultimate Japanese Hot Pot with Seafood. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ultimate Japanese Hot Pot with Seafood, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ultimate Japanese Hot Pot with Seafood delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ultimate Japanese Hot Pot with Seafood is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this 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 cook it.
I had a very tasty hot pot in a Japanese restaurant before. I composed this recipe to recreate the tasty hot pot at home after several trials. This is my original recipe.
I add a generous amount of mirin and sake so that the seafood goes well with the soup. Scallops give great broth to the soup, so simmer with the chicken. In the spring, use shellfish such as hamaguri. You can use any fish you like. Arrange on the top of everything so as not to break the fillets and cook for 5 minutes. Recipe by Hoshirun
Ingredients and spices that need to be Make ready to make Ultimate Japanese Hot Pot with Seafood:
- 1500 ml Water
- 1 piece Kombu for dashi stock
- 5 grams ●Bonito soup stock powder
- 50 ml ●Mirin
- 50 ml ●Sake
- 1 tsp ●Salt
- 1 tbsp ●Soy sauce
- 1/4 Chinese cabbage
- 4 Shiitake mushrooms
- 1/2 Enoki mushrooms
- 1 small packet Maitake mushrooms
- 1 Mizuna leaves
- 4 Boiled scallops
- 8 Prawns
- 10 Oyster
- 2 Cod fillets
- 2 Salmon fillets
- 1 piece Chicken thigh
- 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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