寄せ鍋　Seafood and Chicken Pot

2021年3月29日◆HOW TO COOK JAPANESE FOOD　英語で日本料理

●Ingredients(4 servings)

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

●Stock

Dashi 2000cc
2 tbsp Salt
Mirin 100cc
Light soy sauce 150cc

●Condiments

Rinsed scallions
Grated fresh ginger
Grated daikon radish
Lemon wedges
Chili pepper flakes

◆Directions

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
large plate.

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.

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