Seafood and Chicken Hotpot
Servings6
Prep Time30 minutes
Cook Time20 minutes
Ingredients
- 8 fresh or dried shiitake mushroomsstems removed and discarded, caps, quartered
- 1 carrotthinly sliced
- 6 mussels or large clams
- 2tablespoons plus ½ teaspoon salt
- 225g shirataki noodles8 oz, glass noodles
- 225g chicken breastskin removed and diced, ½ lb
- 225g fish filletssuch as sea bass, mackerel, or salmon, cubed, ½ lb
- 4 large scallops
- 180g shucked oysters6 oz
- 8 –10 prawnspeeled and deveined with tails intact
- 4in leaves Chinese cabbagecut5-cm (2-in) squares
- 1 large or 2 small leeksrinsed
- 300g firm tofu10 oz
- Pinch cayenne pepper
- 1liters ½ Basic Dashi Stock6 cups
- 1tablespoon mirin
- 1tablespoon soy sauce
- teaspoon ½salt
- 250ml ponzu dipping sauce1 cup
- 6tablespoons daikongrated
- 1 Spring onionsthinly sliced
Instructions
- 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 hotpot 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.
The post Seafood and Chicken Hotpot Recipe appeared first on HungryForever Food Blog.