Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, ultimate japanese hot pot with seafood. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Ultimate Japanese Hot Pot with Seafood is something which I’ve loved my whole life.

We Have Almost Everything on eBay. 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. I add a generous amount of mirin and sake so that the seafood goes well with the soup.

To begin with this particular recipe, we have to first prepare a few components. You can have ultimate japanese hot pot with seafood using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:

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

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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.

Ultimate Japanese Hot Pot with Seafood. Slippery udon noodles, chicken, fish cake, mushrooms, vegetables cooked in donabe (Japanese earthenware pot) with a flavorful soup broth, Nabeyaki Udon is the ultimate noodle soup that cures the winter blues. Top if off with an egg and crispy shrimp tempura if you like. Great recipe for Ultimate Japanese Hot Pot with Seafood. I add a generous amount of.

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