Name: Japanese seafood hotpot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 medium black mussels; 12 uncooked medium king prawns; 2 teaspoon cooking sake; 1 tablespoon japanese soy sauce; 2 teaspoon mirin; 12 scallops without roe; 400 gram firm white fish fillets, diced into 4cm pieces; 1 tablespoon vegetable oil; 2 clove garlic, crushed; 5 centimetre piece fresh ginger, finely chopped; 3 cup (750 millilitres) fish stock; 1 cup (250 millilitres) water; 1/4 cup (60 millilitres) cooking sake, extra; 1/4 cup (60 millilitres) japanese soy sauce, extra; 1 teaspoon powdered dashi; 1 small kumara, halved lengthways, thinly sliced; 250 gram spinach, coarsely chopped; 2 green onions, coarsely chopped; 270 gram dried udon

Ingredients

12 medium black mussels

12 uncooked medium king prawns

2 teaspoon cooking sake

1 tablespoon japanese soy sauce

2 teaspoon mirin

12 scallops without roe

400 gram firm white fish fillets, diced into 4cm pieces

1 tablespoon vegetable oil

2 clove garlic, crushed

5 centimetre piece fresh ginger, finely chopped

3 cup (750 millilitres) fish stock

1 cup (250 millilitres) water

1/4 cup (60 millilitres) cooking sake, extra

1/4 cup (60 millilitres) japanese soy sauce, extra

1 teaspoon powdered dashi

1 small kumara, halved lengthways, thinly sliced

250 gram spinach, coarsely chopped

2 green onions, coarsely chopped

270 gram dried udon

Method

1.Scrub mussels; remove beards. Shell and devein prawns, leaving tails intact.

2.In a large bowl, combine sake, soy and mirin; add mussels, prawns, scallops and fish, toss seafood to coat in mixture.

3.In a large saucepan, heat oil; cook garlic and ginger, stirring, until fragrant. Add stock, the water, extra sake, extra soy and dashi; bring to a boil. Add kumara; cook, uncovered, 2 minutes. Add undrained seafood; cook, covered, about 5 minutes or until mussels open (discard any that do not). Add spinach and onion; cook, uncovered, until spinach just wilts.

4.Meanwhile, in large saucepan of boiling water, cook udon, uncovered, until just tender; drain.

5.Divide udon among bowls; top with seafood mixture.

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