Japanese seafood hotpot with miso vegetables

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

Ingredients

For the dipping sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp Bonito flakes (available online)

For the seafood hotpot

  • 1 thumb-sized piece dried kelp (kombu) (available online)
  • 100g/3½oz raw prawns, shelled
  • 2 scallops
  • 150g/5½oz salmon fillet, skinned and cut into bite-sized pieces
  • 150g/5½oz halibut fillet, skinned and cut into bite-sized pieces
  • 150g/5½oz sea bass fillet, skinned and cut into bite-sized pieces
  • 150g/5½oz red mullet fillet, skinned and cut into bite-sized pieces
  • handful shiitake mushrooms
  • handful dried Wood Ear mushrooms
  • 200g/7oz oyster mushrooms
  • 1 Chinese cabbage, thinly sliced
  • 2 carrots, thinly sliced
  • 200g/7oz purple sprouting broccoli
  • bunch spring onions, thinly sliced
  • 40g/1½oz dried dulse seaweed (available online), rehydrated in water and drained, to garnish

For the miso vegetables

  • 3 tbsp white miso paste
  • 2–3 tbsp runny honey
  • 3 tbsp mirin
  • 3 tbsp sunflower oil
  • 1 lemon, juice only
  • 1 aubergine, diced
  • 1 head broccoli, broken into small florets
  • 1 tbsp sesame seeds, to garnish
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