Mixed Seafood Sake Pot

More Fruit and Vegetables3 Less
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 Flakes1 tablespoon
Water50 ml (about 3 tablespoons)
Enoki1 small bunch
Fresh Shiitake1 piece
Carrot3 slices
Chinese Cabbage1 piece
Shanghai Cabbage1 piece
Leek1/3 stalk
Shrimp1 piece
Japanese Scallop1 piece
Salmon1 piece
Squid1 piece
Salt1/4 teaspoon
Sake1 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:
Energy30 Kcal
Carbohydrate7 gm
Protein1 gm
Fat0.2 gm
Sugar1 gm
Sodium593 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