寄せ鍋 Seafood and Chicken Pot
Sea bream fillet with skin 150g
Squid 150g (body only)
8 shrimp i shells without heads
4 hard shell clams
Boned chicken thigh 200g
1/2 Cotton Tofu
Harusame Saifun Noodles 20g
6 leaves Chinese cabbage
1 bunch spinach
1 pack Shimeji mushrooms
2 Japanese leeks
2 tbsp Salt
Light soy sauce 150cc
Grated fresh ginger
Grated daikon radish
Chili pepper flakes
1. Cut sea bream into 1cm wide strips, and squid into
bite-sized pieces. Devein shrimp, parboil briefly and
shell. Wash clams with salted water. Cut chicken into
3 cm cubes, parboil briefly. Arrange ingredients on a
2. Cut tofu into 3cm cubes. Soak harusame noodles in water
for 15 minutes and drain. Parboil Chinese cabbage and spinach
separately, drain in a sieve,and cool. Lay cabbage leaves on
a a bamboo rolling mat、place spinach in the middle and roll
tight, then cut into 2cm wide pieces. Trim stems from shimeji
and tear into small clusters. Cut Japanese leeks diagonally.
Arrange ingredients on a large plate.
3. Prepare condiments.
4. Place stock in a presentable pot over heat and add other
ingredients while eating, with condiments to taste.