Mixed Seafood Sake Pot
Nabemono (Japanese hot pot) is a Japanese dish with lots of vegetables and some meat. Boiling the Ingredients in dashi (bonito broth), is not only a low-fat Cooking Method and enhances the flavour of the seafood.
Ingredients (Serve 1):
| Bonito Flakes | 1 tablespoon |
| Water | 50 ml (about 3 tablespoons) |
| Enoki | 1 small bunch |
| Fresh Shiitake | 1 piece |
| Carrot | 3 slices |
| Chinese Cabbage | 1 piece |
| Shanghai Cabbage | 1 piece |
| Leek | 1/3 stalk |
| Shrimp | 1 piece |
| Japanese Scallop | 1 piece |
| Salmon | 1 piece |
| Squid | 1 piece |
Seasonings:
| Salt | 1/4 teaspoon |
| Sake | 1 1/2 tablespoons |
Cooking Method:
| 1. | Soak the bonito flakes in water for 15 minutes, strain and set aside (Part 1 ingredient). |
| 2. | Rinse and drain all the Ingredients. |
| 3. | Trim the enoki and fresh shiitake. Cut the carrot slices into star shape. Cut the Chinese cabbages, Shanghai cabbages and leek into strips. |
| 4. | Blanch all the vegetables and seafood. |
| 5. | Place the blanched vegetables and seafood in a small pot, add part 1 ingredient, sake and salt. |
| 6. | Cook over medium heat for 5-10 minutes until done. Serve. |
Per Serving:
| Energy | 30 Kcal |
| Carbohydrate | 7 gm |
| Protein | 1 gm |
| Fat | 0.2 gm |
| Sugar | 1 gm |
| Sodium | 593 mg |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Teppan Chiu Japanese Restaurant
