Ultimate Japanese Hot Pot with Seafood. Slippery udon noodles, chicken, fish cake, mushrooms, vegetables cooked in donabe (Japanese earthenware pot) with a flavorful soup broth, Nabeyaki Udon is the ultimate noodle soup that cures the winter blues. Top if off with an egg and crispy shrimp tempura if you like. Great recipe for Ultimate Japanese Hot Pot with Seafood. I had a very tasty hot pot in a Japanese restaurant before. I composed this recipe to recreate the tasty hot pot at home after several trials.

I add a generous amount of mirin and sake so that the seafood goes. So, with today's recipe, you will be able to cook the top two favourite Japanese hot pot dishes. Most yosenabe are made up of seafood, meat, tofu products and vegetables. You can cook Ultimate Japanese Hot Pot with Seafood using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Ultimate Japanese Hot Pot with Seafood

You need 1500 ml of Water.
You need 1 piece of Kombu for dashi stock.
It's 5 grams of ●Bonito soup stock powder.
It's 50 ml of ●Mirin.
It's 50 ml of ●Sake.
Prepare 1 tsp of ●Salt.
You need 1 tbsp of ●Soy sauce.
Prepare 1/4 of Chinese cabbage.
It's 4 of Shiitake mushrooms.
Prepare 1/2 of Enoki mushrooms.
It's 1 small of packet Maitake mushrooms.
You need 1 of Mizuna leaves.
It's 4 of Boiled scallops.
It's 8 of Prawns.
Prepare 10 of Oyster.
Prepare 2 of Cod fillets.
It's 2 of Salmon fillets.
You need 1 piece of Chicken thigh.
You need 1 block of Tofu.

Portable cooker (great if you do have one, as cooking at the table is the best way to enjoy this) Seafood and/or fish. Bring to the boil over a portable burner, then add the dashi bag and leave to soak for a few minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. A nabe is a Japanese variation of the hot pot and is often a stew or soup served during the colder seasons.

Ultimate Japanese Hot Pot with Seafood step by step

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..

Our recipe for Japanese nabe is filled with Asian mushrooms, fish, salmon and tofu cooked in a kombu and bonito broth. Kombu (also known as kelp) is a type of sea vegetable that gives a smoky flavour and has a chewy texture. Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. All that's required are a few key pieces of equipment and all the ingredients, prepped right. Here's how to host a hot-pot feast at home.