Seafood and Vegetable Hot Pot (Nabe)

Ingredients

Seafood
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 (peeled, tail on and deveined)
1/4 lb. Squid, cleaned, cut into 2 inch pieces
8 slices Kamaboko (Fish Cake)
8 pieces Surimi (Imitation Crab)  cut into 2 inch pieces

Vegetables
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
10 oz. Tofu, cut into 1 inch cubes
1 Large Carrot, slices diagonally
8 Sugar Peas
8 oz. Shirataki (Yam Noodles) or Saifun (Bean Thread Noodles)

OR: Consider using the Uwajimaya Nabe Mix, a pre-packed assortment of vegetables for your nabe! Includes Napa cabbage, carrots, shungiku (chrysanthemum leaves), leek, and shiitake mushroom. Find it in our produce department!

Broth
6 cups Dashi Broth
2 Tbsp. Soy Sauce
Pinch of Salt

Dipping
White Daikon Radish, grated
Green Onion, chopped
Ponzu (Citrus Soy Sauce)

Preparation

Hot Pot or Nabe is cooked at the table.  Heat broth in an heavy pot, earthen casserole dish or donabe 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 daikon radish, chopped green onion and ponzu for dipping.  Cook the rest of ingredients, adding more broth as needed.

Serves 4