Kaisen nabe (seafood hot pot)

Name: Kaisen nabe (seafood hot pot)
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 300 g Chinakohl; 150 g Daikon Rettich; 100 g enoki pilze; 50 g Frühlingszwiebeln; 200 g garnele; 150 g Jakobsmuscheln; 200 g Kabeljaufilet; 30 g Katsuobushi (getrocknete Bonitoflocken); 20 g Kombu; 200 g Lachsfilet; 30 g mirin; 300 g Muscheln; 100 g Ponzu-Sauce; 50 g Sake; 5 g salz; 100 g Shiitake-Pilze; 50 g Sojasauce; 300 g Tofu; 1500 g Wasser

🔥 539 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
300 g Chinakohl
150 g Daikon Rettich
100 g enoki pilze
50 g Frühlingszwiebeln
200 g garnele
150 g Jakobsmuscheln
200 g Kabeljaufilet
30 g Katsuobushi (getrocknete Bonitoflocken)
20 g Kombu
200 g Lachsfilet
30 g mirin
300 g Muscheln
100 g Ponzu-Sauce
50 g Sake
5 g salz
100 g Shiitake-Pilze
50 g Sojasauce
300 g Tofu
1500 g Wasser

Hazırlanışı

Soak kombu in 1500 grams of water for 30 minutes.

Heat the water with kombu over medium heat. Just before it boils, remove the kombu.

Bring the water to a boil, then turn off the heat and add katsuobushi. Let it steep for 5 minutes.

Kaisen nabe (seafood hot pot)

Malzemeler

Hazırlanışı

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