Japanese-style Seafood Hot Pot

Ingredients

In this Japanese adaptation of the Belgian Waterzooi, we replace the traditional creamy broth with a flavorful dashi-based broth. The original dish typically includes chicken or fish, but we focus on seafood as the main protein source. Additionally, we incorporate Japanese ingredients such as soy sauce, mirin, and tofu to enhance the umami flavors and give it an authentic Japanese touch. We alse have the original recipe for Waterzooi, so you can check it out.

• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake (optional) 1 tablespoon sake (optional)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 8 ounces (225g) mixed mushrooms (shiitake, enoki, oyster), sliced 8 ounces (225g) mixed mushrooms (shiitake, enoki, oyster), sliced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 cup (150g) sliced daikon radish 1 cup (150g) sliced daikon radish
• 8 ounces (225g) firm tofu, cubed 8 ounces (225g) firm tofu, cubed
• 8 ounces (225g) shrimp, peeled and deveined 8 ounces (225g) shrimp, peeled and deveined
• 8 ounces (225g) scallops 8 ounces (225g) scallops
• 8 ounces (225g) mussels, cleaned and debearded 8 ounces (225g) mussels, cleaned and debearded
• 4 cups (120g) leafy greens (spinach, bok choy, or napa cabbage) 4 cups (120g) leafy greens (spinach, bok choy, or napa cabbage)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the sliced mushrooms, carrot, and daikon radish to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   Pour in the dashi broth, soy sauce, mirin, and sake (if using). Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the tofu, shrimp, scallops, and mussels to the pot. Cook for 3-4 minutes until the seafood is cooked through and the mussels have opened. Discard any mussels that remain closed.
5. 5.
   Stir in the leafy greens and cook for an additional 2 minutes until wilted.
6. 6.
   Season with salt and pepper to taste. Garnish with sliced green onions.
7. 7.
   Serve the Japanese-style Seafood Hot Pot hot, with steamed rice on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before adding them to the hot pot.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking.
• Leafy greens — Wash the leafy greens thoroughly and remove any tough stems before adding them to the hot pot.
• Dashi broth — If you can't find dashi broth, you can make a substitute by combining water, kombu (dried kelp), and bonito flakes.

Tips & Tricks

• For an extra kick of flavor, add a splash of ponzu sauce or a drizzle of sesame oil before serving.
• Customize the hot pot by adding your favorite seafood or vegetables.
• If you prefer a spicier broth, add a small amount of chili paste or shichimi togarashi (Japanese seven spice).
• Don't overcook the seafood to maintain its tenderness.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Japanese-style Seafood Hot Pot in individual bowls, making sure to include a variety of seafood, vegetables, and broth in each serving. Accompany it with steamed rice and garnish with sliced green onions for added freshness.

Presentation advice

Present the hot pot at the table, allowing guests to see the vibrant colors and enticing aromas. Use traditional Japanese ceramic bowls or individual donabe pots for an authentic touch. Garnish with additional green onions or a sprinkle of sesame seeds for an appealing presentation.