Seafood and Chicken Hotpot
Servings Prep Time
6 30minutes
Cook Time
20minutes
Servings Prep Time
6 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 1 If using dried mushrooms, soak for 20 minutes in hot water until soft, then drain. Blanch carrot and set aside. Soak mussels or clams for 5 minutes in 4 cups cold water mixed with 2 tablespoons salt. Rinse under cold running water and drain. Blanch shirataki noodles for 2 minutes, remove from water, and when cool enough to handle, cut into 10-cm (4-in) lengths.
  2. 2 Bring the Basic Dashi Stock, mirin, soy sauce, and salt to a boil. Pour enough liquid over the ingredients in the casserole to almost cover and it let cook over low heat. Keep remaining liquid mixture hot over low heat. Do not boil the remaining liquid mix.
  3. 3 Arrange ingredients in four small batches—chicken, seafood, vegetables and tofu—into a hotpot on a table-top hotplate and cook them in batches.
  4. 4 As ingredients continue to cook, diners can help themselves from the cookpot. Pass individual dipping bowls of ponzu dipping sauce stirred with grated daikon and thinly sliced spring onions. Replenish the hotpot with remaining ingredients and Basic Dashi Stock as needed.