Seafood Hot Pot
Ingredients
- 1.5 Ldashi stock (clear)
- 400 gAtlantic cod (in large cubes)
- 12 pcShrimp (whole)
- 500 gMytilus edulis (cleaned)
- 200 gLoligo vulgaris (in rings)
- 200 gfirm tofu (cubed)
- 1 pcChinese cabbage (roughly sliced)
- 8 pcshiitake mushroom (stems removed)
- 2 pcLeek (sliced diagonally)
- 2 pcCarrot (sliced)
- 2 tbspmiso paste (white or red)
- 50 mlSake or rice alcohol
- 2 tbspmirin
- 3 tbspsoy sauce
- 20 gFresh ginger (peeled and grated)
Method
A steaming dashi broth where shrimp and cod remain pearly. Vegetables soak up the depth of miso paste for a complete meal served directly from the pot.
- 1
In a large pot, pour the dashi broth, sake, mirin, soy sauce, and grated fresh ginger. Bring to a boil then lower the heat to maintain a constant simmer.
- 2
Cut the Chinese cabbage into large sections. Slice the carrots into thin rounds and the leeks into whistles. Cut the firm tofu into large 3 cm cubes. Score the caps of the shiitakes in a cross.
- 3
Cut the cod into large regular pieces. Clean the mussels. Trim the squid and cut into rings. Keep the shrimp whole so they retain their juice.
- 4
Place the firmest vegetables (carrots, leeks) and the tofu in the broth. Cook for 5 minutes. Add the fish, shrimp, mussels, and squid. Cover and poach until the mussels open.
- 5
Take a ladle of hot broth and dissolve the miso paste in it. Pour everything back into the pot off the heat so as not to cook the miso, which preserves its aromas.
Frequently asked questions
How do you get this dish right?
- Never boil the broth once the miso is added, as it destroys its subtle flavor.
- Save the remaining broth to cook white rice at the end of the meal, known as Zosui.
How long does this dish keep?
Consume immediately. Fish does not reheat well over long periods.
