Mixed Hot Pot
TOTAL TIME
20mins
-
COOK TIME
20mins
-
SERVES
2
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Ingredients
300g chicken thigh
2 pieces salmon fillets
200g atlantic surf clam
1/2 block silken tofu
1/2 carrot (about 100g)
1/2 leek (about 45g)
1 bok choy
4 shiitake mushrooms
Kimchi, to taste
For the broth:
(A)120ml Dashi Tsuyu Japanese Soup Base Sauce
(A)1L water
Method
- Cut the chicken thigh into bite-sized pieces.
Cut the salmon into two portions.
Soak the surf clam in 3% saltwater to remove sand, then scrub the shells under running water.
Cut the silken tofu into 4 pieces.
Peel the carrot lengthwise with a peeler and slice into very thin
Slice the leek diagonally into 1 cm wide pieces.
Cut the bok choy into quarters lengthwise
Remove the stems from the shiitake mushrooms. - In a shallow pot, combine (A), chicken, and surf clams. Cover with a lid and heat over medium heat. Once it comes to a boil, remove the lid, skim off any scum, and add the salmon. Continue to simmer.
- When the chicken and salmon are about 80% cooked, add the silken tofu, leek, and shiitake mushrooms. Simmer over medium-low heat for about 5 minutes. Once the ingredients are fully cooked, add the carrot and bok choy, and cook briefly until just tender.
- Add kimchi to taste for a personalised twist.
Key tip
-If you’re adding kimchi for a twist, adding a tablespoon of sesame oil, if available, will enhance the flavour.
-Feel free to include your favourite seafood.
Products used
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