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Seafood Hotpot 2

Seafood Hotpot

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

This seafood hot pot is a simple recipe of mixed seafood like mussels, fish, clams, prawns, tofu and vegetables cooked in boiling hot water seasoned with dashi by diners. It’s one of the many recipes you can find in the cookbook we are featuring today, The Complete Book of Sushi.


Ingredients

Scale
  • 12 oz (375g) white-fleshed fish fillets such as snapper or flathead
  • 8 mussels, scrubbed and debearded
  • 8 clams, well-scrubbed
  • 12 jumbo shrimp (green king prawns), head and shells removed, tails intact, deveined
  • 1/2 carrot, thinly sliced
  • 5 oz (150 g) daikon, thinly sliced6 Chinese Napa cabbage leaves, thickly sliced
  • 8 fresh shiitake mushrooms
  • 1/2 bunch (6oz/180 g) spinach
  • 2 stems shungiku
  • 4 scallions (shallots/spring onions), cut into 3-inch (7.5-cm) lengths
  • 10 oz (300g) silken tofu
  • 4 cups (32 fl oz/1 L) boiling water
  • 1 teaspoon instant dashi
  • 2 oz (60 g) harusame (cellophane noodles), soaked in hot water for 5 minutes then drained
  • 8 tablespoons grated daikon, mixed with 1/2 red chili pepper, ground (minced)
  • 2 scallions (shatllots/spring onions), thinly sliced
  • nihaizu sauce, for dipping

Instructions

  1. Arrange fish, shellfish, vegetables and tofu attractively on a large platter. This platter is placed on the table, and the ingredients are cooked at the table in a large pot on a portable burner or in an electric frying pan.
  2. Fill pot or frying pan two-thirds full with boiling water and add the instant dashi. Bring stock to a boil. When stock is boiling, add firm vegetables, then gradually add seafood, fish, other vegetables, tofu and harasume in batches. Diners help themselves, retrieving vegetables, seafood and tofu from stock pot with chopsticks when cooked to their liking. Keep adding raw ingredients to stock as cooked ingredients are removed and eaten. Give each diner a small bowl of nihaizu to which daikon-chili mixture and scallions are added to taste.