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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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