New Year's Eve calls for something special.
The typical German meat or cheese fondue was not to my liking. I wanted to eat a bit of seafood. I checked different websites and found Hot Pot.
Hot Pot is served in many Asian countries. It is a great winter warmer food. In this dish it is all about the broth.
I used 1 litre of water and a "teabag" of Dashi stock without any MSG. I still have some left from my shopping tour through Tsukici Outer Market in Tokyo. Added to it was just some of my vegan veg stock and a bit of Japanese soy sauce. Sooo good.
A Hot Pot is mostly a variety of different kinds of veggies. To add protein you can use what you like. I decided on seafood. I bought scallops, large prawns and a piece of salmon steak.
But the veggies, especially the mushrooms and the sweet corn stole the show.
Ingredients:
100 g Napa Cabbage, 1 Bok Choy, 5 brown large button mushrooms, 4 king oyster mushrooms, 1 spring onion, 1/2 smal can of sweet corn, 1 medium carrot
3 black tiger prawns, 3 scallops, 160 g salmon steak
1 package dashi, 2 tsp veg stock paste, 3 tbsp Japanese soy sauce, 1 tbsp cold butter
Bring everything together in a Hot Pot and cook for 5 to 7 min. Serve with short grain rice.
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