Ingredients with Measurements:
- 1 lb. fresh seafood (shrimp, scallops, mussels, clams)
- 1 lb. firm tofu, cut into cubes
- 1 cup shiitake mushrooms, sliced
- 1 cup enoki mushrooms
- 1 cup napa cabbage, chopped
- 1 cup daikon radish, sliced
- 1 cup carrot, sliced
- 1 cup green onion, sliced
- 1 cup sake
- 1 cup soy sauce
- 1 cup mirin
- 1 cup dashi stock
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. sesame oil
- 1 tsp. chili flakes
- 1 tsp. garlic, minced
- 1 tsp. ginger, grated
- 1 tbsp. cornstarch
- 2 tbsp. water
Special equipment needed:
- Nabe pot or large pot
- Portable stove or hot plate
Step-by-step instructions:
1. Prepare all the ingredients by washing and cutting them into bite-sized pieces.
2. In a large bowl, mix together sake, soy sauce, mirin, dashi stock, sugar, salt, black pepper, sesame oil, chili flakes, garlic, and ginger.
3. Heat the nabe pot or large pot on a portable stove or hot plate over medium heat.
4. Add the seafood, tofu, shiitake mushrooms, enoki mushrooms, napa cabbage, daikon radish, carrot, and green onion into the pot.
5. Pour the sauce mixture over the ingredients in the pot.
6. Cover the pot with a lid and let it simmer for 10-15 minutes or until the seafood is cooked through.
7. In a small bowl, mix together cornstarch and water to create a slurry.
8. Once the seafood is cooked, add the cornstarch slurry to the pot and stir gently to thicken the sauce.
9. Serve the seafood harihari-nabe hot in individual bowls.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 1g
Cholesterol: 100mg
Sodium: 1500mg
Total carbohydrates: 20g
Dietary fiber: 3g
Total sugars: 10g
Protein: 25g
Substitutions for ingredients:
- Any seafood can be used in place of the ones listed in the recipe.
- Any type of mushrooms can be used.
- Any type of leafy greens can be used in place of napa cabbage.
- Any type of root vegetables can be used in place of daikon radish and carrot.
Variations:
- Add udon noodles or ramen noodles to the pot for a heartier meal.
- Use chicken or beef instead of seafood for a different flavor.
- Add more vegetables such as bok choy, spinach, or broccoli.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Cut all the ingredients into similar sizes for even cooking.
- Make sure to simmer the pot gently to avoid overcooking the seafood.
- Adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the seafood harihari-nabe in a pot over medium heat until heated through.
Presentation ideas:
Serve the seafood harihari-nabe in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onion or cilantro.
Pairings:
Serve with steamed rice or Japanese sake.
Suggested side dishes:
Serve with a side of pickled vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add more dashi stock or water to thin it out.
- If the seafood is overcooked, reduce the cooking time or remove it from the pot earlier.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Harihari-nabe is a type of Japanese hot pot that originated in Hokkaido, Japan. It is typically made with fresh seafood and vegetables.
Flavor profiles:
The seafood harihari-nabe is savory, slightly sweet, and spicy.
Serving suggestions:
Serve the seafood harihari-nabe as a main dish for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese