Kaisen nabe (seafood hot pot)

Name: Kaisen nabe (seafood hot pot)
Total time: 75 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 300 g clams; 200 g cod fillet; 150 g Daikon radish; 100 g enoki mushrooms; 30 g Katsuobushi (dried bonito flakes); 20 g Kombu; 30 g mirin; 300 g Napa cabbage; 100 g Ponzu sauce; 50 g Sake; 200 g salmon fillet; 5 g salt; 50 g scallions; 150 g scallops; 100 g shiitake mushrooms; 200 g shrimp; 50 g soy sauce; 300 g Tofu; 1500 g Water

⏱️ 75 dk 🔥 539 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
300 g clams
200 g cod fillet
150 g Daikon radish
100 g enoki mushrooms
30 g Katsuobushi (dried bonito flakes)
20 g Kombu
30 g mirin
300 g Napa cabbage
100 g Ponzu sauce
50 g Sake
200 g salmon fillet
5 g salt
50 g scallions
150 g scallops
100 g shiitake mushrooms
200 g shrimp
50 g soy sauce
300 g Tofu
1500 g Water

Hazırlanışı

Steep 20 g kombu in 1500 g cold water for 30 minutes.

Heat the kombu water slowly, removing the kombu just before it boils.

Add 30 g mirin, 50 g sake, and 5 g salt to the kombu broth.

Kaisen nabe (seafood hot pot)

Malzemeler

Hazırlanışı

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