How to Cook Delicious Ultimate Japanese Hot Pot with Seafood

Without fail cooking ultimate Ultimate Japanese Hot Pot with Seafood easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Ultimate Japanese Hot Pot with Seafood with 19 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 11 stages of easy cooking Ultimate Japanese Hot Pot with Seafood.

Ingredients for Ultimate Japanese Hot Pot with Seafood

1. Needed 1500 ml : Water.

2. Needed 1 piece : Kombu for dashi stock.

3. Prepare 5 grams : ●Bonito soup stock powder.

4. Prepare 50 ml : ●Mirin.

5. Needed 50 ml : ●Sake.

6. Needed 1 tsp : ●Salt.

7. Needed 1 tbsp : ●Soy sauce.

8. Needed 1/4 : Chinese cabbage.

9. Needed 4 : Shiitake mushrooms.

10. Needed 1/2 : Enoki mushrooms.

11. Prepare 1 small : packet Maitake mushrooms.

12. Prepare 1 : Mizuna leaves.

13. Needed 4 : Boiled scallops.

14. Needed 8 : Prawns.

15. Prepare 10 : Oyster.

16. Needed 2 : Cod fillets.

17. Prepare 2 : Salmon fillets.

18. Prepare 1 piece : Chicken thigh.

19. Prepare 1 block : Tofu.

If all ingredients Ultimate Japanese Hot Pot with Seafood it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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..

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