Seafood and Chicken Hotpot

Name: Seafood and Chicken Hotpot
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 8 fresh or dried shiitake mushrooms, stems discarded, tops scored crosswise; 8 fresh or dried shiitake mushrooms, stems discarded, tops scored crosswise; 1 carrot, thinly sliced; 6 mussels or large clams; 6 mussels or large clams; 8 oz (250 g) shirataki or glass noodles; 8 oz (250 g) shirataki or glass noodles; 6 cups (1.5 liters) Basic Dashi Soup Stock or 1 tablespoon instant dashi granules dissolved in 6 cups (1.5 liters) boiling water; 6 cups (1.5 liters) Basic Dashi Soup Stock or 1 tablespoon instant dashi granules dissolved in 6 cups (1.5 liters) boiling water; 6 cups (1.5 liters) Basic Dashi Soup Stock or 1 tablespoon instant dashi granules dissolved in 6 cups (1.5 liters) boiling water; 1 tablespoon mirin; 1 tablespoon soy sauce; ½ teaspoon salt; 8 oz (250 g) chicken breast; 8 oz (250 g) fish fillets, such as sea bass, mackerel, or salmon, cubed; 8 oz (250 g) fish fillets, such as sea bass, mackerel, or salmon, cubed; 8 oz (250 g) fish fillets, such as sea bass, mackerel, or salmon, cubed; 8 oz (250 g) fish fillets, such as sea bass, mackerel, or salmon, cubed; 8 oz (250 g) fish fillets, such as sea bass, mackerel, or salmon, cubed; 4 large scallops; 6 oz (180 g) shucked oysters; 8 medium shrimp, peeled and deveined, tails intact; 4 leaves Chinese or Napa cabbage, cut in 2-in (5-cm) squares; 4 leaves Chinese or Napa cabbage, cut in 2-in (5-cm) squares; 1 large or 2 small leeks; 10 oz (300 g) firm tofu; Pinch of chili pepper; 1 cup (250 ml) Homemade Ponzu Sauce; 6 tablespoons grated daikon; 1 green onion (scallions), thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

8 fresh or dried shiitake mushrooms, stems discarded, tops scored crosswise
1 carrot, thinly sliced
6

Asia
Japan
Main course

Method

If using dried mushrooms, soften in hot water for 20 minutes and drain. Blanch the carrot and set aside. Soak the mussels or clams for 5 minutes in 4 cups (1 liter) of cold water mixed with 2 tablespoons of salt. Rinse the seafood under cold running water and drain. Blanch the shirataki noodles for 2 minutes, drain and when cool enough to handle, cut into 4-in (10