Steps to Make Favorite Ultimate Japanese Hot Pot with Seafood

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, ultimate japanese hot pot with seafood. One of my favorites. This time, 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Ultimate Japanese Hot Pot with Seafood is something that I have loved my whole life.

To get started 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 can achieve that.

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

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

Instructions 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 exceptional food ultimate japanese hot pot with seafood recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!