Recipe of Delicious Ultimate Japanese Hot Pot with Seafood

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Ultimate Japanese Hot Pot with Seafood. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Ultimate Japanese Hot Pot with Seafood Recipe.

You can cook Ultimate Japanese Hot Pot with Seafood using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Ultimate Japanese Hot Pot with Seafood

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

Ultimate Japanese Hot Pot with Seafood instructions

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..