Monkfish & Seafood Nabe Hotpot with a Creamy White Miso & Soya Milk Broth

Name: Monkfish & Seafood Nabe Hotpot with a Creamy White Miso & Soya Milk Broth
Yield: Serves 6
Cuisine: Japanese
Ingredients: 75 g (2¾ oz) baby spinach leaves, washed and spin dried; 1 bunch spring onions (scallions), cut into 7–8cm (2¾–3¼in) lengths; 1 bunch spring onions (scallions), cut into 7–8cm (2¾–3¼in) lengths; 12 slices of narutomaki (Japanese fishcake with a pink spiral within); 300 g (10½ oz) mixture of shiitake, shimeji and oyster mushrooms; 300 g (10½ oz) mixture of shiitake, shimeji and oyster mushrooms; a few shiso leaves, washed and spin dried; ½ Chinese cabbage; 100 g (3½ oz) fine French (green) beans, topped; 200 g (7 oz) shirataki yam noodles (available from Japanese food shops); 400 g (14 oz/1½ cups) firm tofu, cut into 2cm (¾in) cubes; 300 g (10½ oz) mixture of shiitake, shimeji and oyster mushrooms; 12 prawns (shrimp), deveined, tail on (reserve a couple of whole prawns (shrimp) to garnish); 2 fresh squid, cleaned and cut into thin rings; 200 g (7 oz) live clams, washed under running water; 200 g (7 oz) live clams, washed under running water; 500 ml (18 fl oz/2 cups) dashi or use ½ tbsp instant dashi powder and 500 ml (18 fl oz/2 cups) boiling water if time is tight); 500 ml (18 fl oz/2 cups) dashi or use ½ tbsp instant dashi powder and 500 ml (18 fl oz/2 cups) boiling water if time is tight); Maldon sea salt flakes; 3 tbsp fish sauce; 1 litre (1¾ pints/4 cups) soya milk (preferably an Asian brand for a higher soybean content); 12 slices of narutomaki (Japanese fishcake with a pink spiral within); 500 ml (18 fl oz/2 cups) dashi or use ½ tbsp instant dashi powder and 500 ml (18 fl oz/2 cups) boiling water if time is tight); 150 g (5½ oz/½ cup plus 2 tbsp) white miso; 12 prawns (shrimp), deveined, tail on (reserve a couple of whole prawns (shrimp) to garnish); 12 prawns (shrimp), deveined, tail on (reserve a couple of whole prawns (shrimp) to garnish); 12 prawns (shrimp), deveined, tail on (reserve a couple of whole prawns (shrimp) to garnish); 600 g (1 lb 5 oz) monkfish fillet, cut into 2cm (¾in) cubes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Hotpots (hotchpotches) are a celebration of social eating; they should be beautifully presented and enjoyed in a leisurely fashion with friends or those close to you. This version has meaty monkfish in a creamy broth of soya milk and white miso, yam noodles (known as shirataki) as well as seafood and vegetables.

As with any hotpot (hotchpotch), the ingredients should be picked out as they are cooked into individual bowls with some of the broth, with fresh ingredients added to replen

Ingredients

Asia
Japan
Fish course
Pescatarian
Gluten-free
South America

Ingredients

Method