One-pot Dishes Recipes - Seafood and Chicken Hotpot

Ingredients

• 8 fresh or dried shiitake mushrooms, stems removed and discarded caps, quartered

• 1 carrot, thinly sliced

• 6 mussels or large clams

• 2 tablespoons plus 1/2 teaspoon salt

• 225 g (8 oz) shirataki noodles (glass noodles)

• 225 g (1/2lb) chicken breast, skin removed and diced

• 225 g (1/2lb) fish fillets, such as sea bass, mackerel, or salmon, cubed

• 4 large scallops

• 180 g (6 oz) shucked oysters

• 8-10 prawns, peeled and divined with tails intact

• 4 leaves Chinese cabbage, cut in 5-cm (2-in) squares

• 1 large or 2 small leeks, rinsed

• 300 g (10 oz) firm tofu

• Pinch cayenne pepper

• 1 1/2 liters (6 cups) Basic Dashi Stock

• 1 tablespoon mirin

• 1 tablespoon soy sauce

• 1/2 teaspoon salt

• 250 ml (1 cup) ponzu dipping sauce

• 6 tablespoons daikon, grated

• 1 spring onions, thinly sliced

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Method:

1. If using dried mushrooms, soak for 20 minutes in hot water until soft, then drain. Blanch carrot and set aside. Soak mussels or clams for 5 minutes in 4 cups cold water mixed with 2 tablespoons salt. Rinse under cold running water and drain. Blanch shirataki noo­dles for 2 minutes, remove from water, and when cool enough to handle, cut into 10-cm (4-in) lengths.

2. Bring the Basic Dashi Stock, mirin, soy sauce, and salt to a boil. Pour enough liquid over the ingredients in the casserole to almost cover and it let cook over low heat. Keep remaining liquid mixture hot over low heat. Do not boil the remaining liquid mix.   

3. Arrange ingredients in four small batches-chicken, seafood, vegetables and tofu-into a hot pot on a table-top hotplate and cook them in batches.

4. As ingredients continue to cook, diners can help themselves from the cookpot. Pass individual dipping bowls of ponzu dipping sauce stirred with grated daikon and thinly sliced spring onions. Replenish the hotpot with remaining ingredients and Basic Dashi Stock as needed.