Seafood and Vegetable Hot Pot (Nabe)
1/2 lb. Boned Chicken, cut into small pieces
1/2 lb. Fish Fillets/Steaks (Cod, Sea Bass, Salmon)
4 to 6 Clams, scrubbed and cleaned
4 Large or 8 Small Scallops
6 oz Oysters, rinsed
4 to 8 Large Shrimp (peel, leave tail on, devain)
1/4 lb. Squid, cleaned, cut into 2 inch peices
8 slices Kamaboko (Fish Cake)
8 pieces Surimi (Imitation Crab) cut into 2 inch pieces
8 medium Chinese Black Mushrooms or Dried Forest Mushrooms (soaked)
1 cup Bamboo Shoots, sliced
4 Leaves Napa (Watercress or Spinach)
1 to 2 Leeks, cut diagonally 1/2 inch or 1 to 2 stalks Green Onion cut to 1 1/2 inch pieces
10 oz. Tofu, cut into 1 inch cubes
1 Large Carrot, slices diagonally
8 oz. Shirataki (Yam Noodles), or Saifun (Bean Thread Noodles)
8 Sugar Peas
White Daikon Radish
Chopped Green Onion
Ponzu (Citrus Soy Sauce)
6 cups Dashi Broth
2 Tbsp. Soy Sauce
Pinch of Salt
Hot Pot or Nabe is cooked at the table.
Heat broth in an heavy pot, earthen casarole dish or nabe pot on a portable stove or electric skillet.
Arrange ingredients on a large platter.
Cook a portion of your select ingredients at a time, making sure that there is enough broth to cover.
Serve in individual dishes, along with a small dish of grated dailkon radish, chopped green onion and ponzu for dipping.
Cook the rest of ingredients, adding more broth as needed.