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Japanese-style seafood hotpot recipe
Japanese-style seafood hotpot recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor a vibrant, easy-to-make Japanese seafood hotpot bursting with umami flavors.
Ingredients:
  • 500ml fish stock
  • 42.00 gm Asia Soy Sauce
  • 10.00 gm mirin seasoning
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1 carrot, peeled, thinly sliced
  • 1 zucchini, thinly sliced
  • 440g pkt udon noodles
  • 200g peeled thawed edamame or broad beans
  • 410g can baby corn, rinsed, drained
  • 300g thawed seafood marinara mix
  • 300g firm white fish fillets, cut into 2cm pieces
  • 48.00 gm miso paste
  • Sliced spring onion, to serve
Instructions:
  • In a large saucepan over medium-high heat, gently simmer the stock, soy sauce, mirin, garlic, and ginger until it comes to a boil. Introduce the carrot, cover, and cook for 5 minutes. Then, add the zucchini and noodles, continuing to cook partially covered until the vegetables are just tender, about 2 minutes.
  • Add in the deliciously nutty edamame or broad beans, sweet corn, flavorful marinara mix, and fresh fish to the pan. Cook, partially covered, for 3-4 minutes until the noodles and veggies are tender and the seafood is perfectly cooked through.
  • Pour 1 cup (250ml) of the cooking liquid into a heatproof bowl along with the miso paste. Whisk until smooth. Pour mixture into the pan and cook, stirring, for 1 minute until well combined and heated through.
  • Ladle the seafood hotpot into individual bowls and garnish with fresh spring onions.

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