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Seafood and Vegetable Hot Pot (Nabe)

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Ingredients


Seafood Ingredients
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

Vegetable Ingredients
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 oz. Shirataki (Yam Noodles) or Saifun (Bean Thread Noodles)
8 Sugar Peas
White Daikon Radish
Chopped Green Onion
Ponzu (Citrus Soy Sauce)

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

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