Easy Seafood, Chicken and Vegetable Hotpot Recipes

EASY SEAFOOD, CHICKEN AND VEGETABLE HOTPOT RECIPES


THIS DISH, CALLED YOSE NABE, IS COOKED AND EATEN AT THE TABLE, TRADITIONALLY USING A CLAY POT. YOU CAN USE A FLAMEPROOF CASSEROLE AND WILL NEED A PORTABLE TABLE-TOP STOVE.


SERVES FOUR


INGREDIENTS

  • 225g/8oz salmon fillet, scaled and cut into 5cm/2in thick steaks with bones

  • 225g/8oz white fish (sea bream, cod, plaice or haddock), cleaned and scaled then chopped into 4 chunks

  • 300g/11oz chicken thighs, cut into large bite size chunks with bones

  • 4 hakusai leaves, base part trimmed

  • 115g/4oz spinach

  • 1 large carrot, cut into 5mm/1/4in thick rounds or flower shapes

  • 8 fresh shiitake mushrooms, stalks removed, or 150g/5oz oyster mushrooms, base trimmed

  • 2 thin leeks, washed and cut diagonally into 5cm/2in lengths

  • 285g/101/4oz packet tofu block, drained and cut into 16 cubes

  • salt

For the hot-pot liquid

  • 12 x 6cm/41/2 x 21/2in dashi-konbu

  • 1.2 liters/2 pints/5 cups water

  • 120ml/411 oz/1/2 cup sake

For the condiments

  • 90g/31hoz daikon, peeled

  • 1 dried chili, halved and seeded

  • 1 lemon, cut into 16 wedges

  • 4 spring onions (scallions), chopped

  • 2 x 5g/1/8oz packets kezuri-bushi

  • 1 bottle shoyu

  1. Arrange the various prepared fish and chicken on a large serving platter.

  2. Boil plenty of water in a large pan and cook the hakusai for 3 minutes. Drain in a sieve and leave to cool. Add a pinch of salt to the water and boil the spinach for 1 minute, then drain in a sieve under running water.

  3. Squeeze the spinach and lay on a sushi rolling mat, then roll it up firmly. Leave to rest, then unwrap and take the cylinder out. Lay the hakusai leaves next to each other on the mat. Put the cylinder in the middle and roll again firmly. Leave for 5 minutes, then unroll and cut into 5cm/2in long cylinders.

  4. Transfer the hakusai cylinders to the platter along with all the remaining vegetables and the tofu.

  5. Lay the dashi-konbu on the bottom of the clay pot or flameproof casserole. Mix the water and sake in a small bowl.

  6. Insert a metal skewer into the cut side of the daikon two to three times, and insert the chili pieces. Leave for about 5 minutes, then grate finely. Drain in a fine-meshed sieve and squeeze the liquid out. Shape the pink daikon into a mound and put in a bowl. Put all the other condiments into small bowls.

  7. Fill the pot or casserole with two-thirds of the water and sake mixture. Bring to the boil, then reduce the heat.

  8. Put the carrot, shiitake, chicken and salmon into the pot. When the color of the meat and fish changes, add the rest of the ingredients in batches.

  9. Guests pour a little soy sauce into small bowls, and squeeze in a little lemon juice, then mix with a condiment. Pick up the food with chopsticks and dip into the sauce. Cook more ingredients as you go, adding more water and sake as the stock reduces.

  10. Serve this easy seafood, chicken and vegetable hotpot immediately.

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