Steps to Make Super Quick Homemade Ultimate Japanese Hot Pot with Seafood

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ultimate japanese hot pot with seafood. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Ultimate Japanese Hot Pot with Seafood is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Ultimate Japanese Hot Pot with Seafood is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Prepare 1 piece Kombu for dashi stock
3. Make ready 5 grams ●Bonito soup stock powder
4. Prepare 50 ml ●Mirin
5. Prepare 50 ml ●Sake
6. Get 1 tsp ●Salt
7. Take 1 tbsp ●Soy sauce
8. Get 1/4 Chinese cabbage
9. Get 4 Shiitake mushrooms
10. Make ready 1/2 Enoki mushrooms
11. Get 1 small packet Maitake mushrooms
12. Take 1 Mizuna leaves
13. Get 4 Boiled scallops
14. Take 8 Prawns
15. Prepare 10 Oyster
16. Prepare 2 Cod fillets
17. Make ready 2 Salmon fillets
18. Get 1 piece Chicken thigh
19. Take 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’s going to wrap this up for this special food ultimate japanese hot pot with seafood recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!