Recipe of Homemade Ultimate Japanese Hot Pot with Seafood

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, ultimate japanese hot pot with seafood. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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

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

1. Prepare Water
2. Prepare Kombu for dashi stock
3. Make ready ●Bonito soup stock powder
4. Get ●Mirin
5. Prepare ●Sake
6. Take ●Salt
7. Get ●Soy sauce
8. Get Chinese cabbage
9. Take Shiitake mushrooms
10. Get Enoki mushrooms
11. Take packet Maitake mushrooms
12. Prepare Mizuna leaves
13. Get Boiled scallops
14. Get Prawns
15. Get Oyster
16. Prepare Cod fillets
17. Take Salmon fillets
18. Make ready Chicken thigh
19. Take 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 with this special food ultimate japanese hot pot with seafood recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!