Ultimate Japanese Hot Pot with Seafood.

The end of the day extenuation often promote you over the edge and into a drive-thru window. But indeed, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

You can cook Ultimate Japanese Hot Pot with Seafood using 19 ingredients or minus. Here is how you achieve it.

Materials of Ultimate Japanese Hot Pot with Seafood

1. You need 1500 ml of Water.
2. Prepare 1 piece of Kombu for dashi stock.
3. Prepare 5 grams of ●Bonito soup stock powder.
4. You need 50 ml of ●Mirin.
5. You need 50 ml of ●Sake.
6. You need 1 tsp of ●Salt.
7. Prepare 1 tbsp of ●Soy sauce.
8. Provide 1/4 of Chinese cabbage.
9. You need 4 of Shiitake mushrooms.
10. Provide 1/2 of Enoki mushrooms.
11. You need 1 small of packet Maitake mushrooms.
12. Provide 1 of Mizuna leaves.
13. You need 4 of Boiled scallops.
14. Prepare 8 of Prawns.
15. Provide 10 of Oyster.
16. You need 2 of Cod fillets.
17. Provide 2 of Salmon fillets.
18. Provide 1 piece of Chicken thigh.
19. Provide 1 block of Tofu.

These recipes make in some 60 minutes from initiate to finish, and 11 paces. Get ready to follow these recipes to get you through a lively back-to-school time!. Here is how you achieve 11 movesit.

Ultimate Japanese Hot Pot with Seafood hint

1. Combine water and konbu in a pot and add ● ingredients. Put the pot on medium heat..
2. 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..
3. Cut the Chinese cabbage into 3 cm widths..
4. Put the Chinese cabbage into the pot in Step1 and cover with a lid. Simmer over medium heat until the Chinese cabbage wilts..
5. Meanwhile, cut the mushrooms into bite sizes..
6. Cut the chicken into bite sizes and rinse the scallops well. Cut the cod and salmon fillets into 3 portions..
7. After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through..
8. 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..
9. 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..
10. The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce..
11. 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..

Cooking is action are normal done by everyone, but not everyone has expertise in making the maximum Ultimate Japanese Hot Pot with Seafood, what are they?

How to make Ultimate Japanese Hot Pot with Seafood order get results that are perfect

1. Appointment Water, Kombu for dashi stock, ●Bonito soup stock powder, ●Mirin, ●Sake, ●Salt, ●Soy sauce, Chinese cabbage, Shiitake mushrooms, Enoki mushrooms, packet Maitake mushrooms, Mizuna leaves, Boiled scallops, Prawns, Oyster, Cod fillets, Salmon fillets, Chicken thigh, Tofu, the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the reserves of the nutrition is still very good.
2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
3. How to make Ultimate Japanese Hot Pot with Seafood, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

According to all people, cooking is indeed things which is quite easy. Besides they are indeed like cooking and have will cooking that is quite, they are also good in integrating each dish so that it becomes food delectable. But there are those who cannot cook, so they must learn and see recipes that are cushy to follow.

Already know the things you need to consider when cooking Ultimate Japanese Hot Pot with Seafood? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the tuna casserole recipe simple cooking recipes