Seafood and Chicken Hotpot Recipe

Print Recipe
Seafood and Chicken Hotpot
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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. 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. 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. 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.

ADVERTISING
ADVERTISING