Japanese Hotpot Recipes - Mixed Seafood Hotpot Japanese Recipe

  
 

Japanese Hotpot Recipes - Mixed Seafood Hotpot Recipe

Ingredients

  • 5 oz (150 g) each of any of the following seafood ingredients: (fresh shrimp; clams; shucked oysters; scallops; and fish fillets)

  • 5 oz (150 g) chicken fillets (optional)

  • 1 packet (3 1/2 oz/100 g) dried shirataki or bean thread noodles

  • 1 small carrot, peeled and sliced

  • 1/2 small Chinese cabbage

  • 2 leeks, white part only, cut diagonally

  • 12 fresh shiitake mushrooms, stems discarded, caps cross-cut

  • 4 oz (125 g) enokitake mushrooms

  • 1 cake (8 oz/250 g) soft tofu, cubed

  • 1 bunch chrysanthemum greens

  • Ponzu Dipping Sauce (see recipe)

Stock

  • 7 cups (1 3/4 liters) Basic Dashi Stock (see recipe) or 4 teaspoons dashi stock granules dissolved in 7 cups (1 3/4 liters) hot water

  • 4-5 tablespoons Japanese soy sauce

  • 2 tablespoons mirin

  • 8 oz (250 g) daikon radish (about 4 in/10 cm), peeled and sliced

Method:

  1. Prepare the Stock by placing all ingredients in a large pan and simmer on medium heat for 15 minutes. Set aside and keep warm.

  2. Peel and devein the shrimp, keeping the heads and tails intact. Scrub the clams clean and soak in lightly salted water for 20 minutes. Rinse the oysters thoroughly with lightly salted water. Drain in a colander and set aside. Slice the fish fillets into bite-sized pieces. Blanch the fish quickly in boiling water until it just changes color, then drain and set aside.

  3. Slice the chicken fillets into bite-sized pieces and blanch in boiling water and leave to chill in a small bowl of ice water. Drain, rinse in cold water, drain again and set aside.

  4. Cook the noodles in boiling water until soft (see packet instructions). Drain and set aside. Blanch the carrots and cabbage. Drain and set aside. Wash the chrysanthemum greens, discard the hard stems and cut them into lengths. Arrange all the ingredients attractively on a large platter.

  5. Pour the Stock into a heat-proof casserole and set it on a hotplate or gas burner at the center of the table. To cook, place the chicken and clams in the Stock, followed by half of the fish, shrimp, oysters, noodles and vegetables. Wait until the ingredients are cooked, before adding the remaining ingredients. Serve with Ponzu Dipping Sauce (see recipe) and Japanese soy sauce.