Good afternoon here we will give you a recipe ultimate japanese hot pot with seafood which is interesting The way preparing it is very very easy. You just need to be careful to get results from ultimate japanese hot pot with seafood which has aroma and taste that able evoke our tastes.

So that the result of ultimate japanese hot pot with seafood, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare ultimate japanese hot pot with seafood delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required in make

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

You can leave the konbu in the broth as it can be eaten. No extra salt needed because the crab contains a sufficient amount of salt already. Generally, you'll want a variety of leafy green vegetables, mushrooms, meat & seafood (Cantonese hot pot is known for its seafood), some root vegetables, and some rice or noodles to go with it. Serious Eats has a great guide on hot pot that covers a lot individual options in each food category.

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.
12. Done and ready to serve!

Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Soak the noodles in warm water until softened; drain. In terms of safety, the magnetic cord will detach easily, and the handles stay cool so you can easily move the pot from the base to the table and back without worry. This is my first time here after passing by so many times. The Hong Kong Style Pan-Fried noodle was phenomenal.

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