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The ingredients needed to make Ultimate Japanese Hot Pot with Seafood:
- Take 1500 ml Water
- Use 1 piece Kombu for dashi stock
- Provide 5 grams ●Bonito soup stock powder
- Prepare 50 ml ●Mirin
- Get 50 ml ●Sake
- Use 1 tsp ●Salt
- Use 1 tbsp ●Soy sauce
- Take 1/4 Chinese cabbage
- You need 4 Shiitake mushrooms
- You need 1/2 Enoki mushrooms
- Provide 1 small packet Maitake mushrooms
- Get 1 Mizuna leaves
- Get 4 Boiled scallops
- Provide 8 Prawns
- Take 10 Oyster
- Prepare 2 Cod fillets
- Prepare 2 Salmon fillets
- Provide 1 piece Chicken thigh
- Use 1 block Tofu
Instructions to make Ultimate Japanese Hot Pot with Seafood:
- Combine water and konbu in a pot and add ● ingredients. Put the pot on medium heat.
- 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.
- Cut the Chinese cabbage into 3 cm widths.
- Put the Chinese cabbage into the pot in Step1 and cover with a lid. Simmer over medium heat until the Chinese cabbage wilts.
- Meanwhile, cut the mushrooms into bite sizes.
- Cut the chicken into bite sizes and rinse the scallops well. Cut the cod and salmon fillets into 3 portions.
- After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through.
- 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.
- 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.
- The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce.
- 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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