Japanese seafood hotpot with miso vegetables
A simple dish for special occasions. Prepare the dipping sauce a day ahead.
For the dipping sauce
For the seafood hotpot
- 1 thumb-sized piece dried kelp (kombu) (available online)
- 100g/3½oz raw prawns, shelled
- 2 scallops
- 150g/5½oz salmon fillet, skinned and cut into bite-sized pieces
- 150g/5½oz halibut fillet, skinned and cut into bite-sized pieces
- 150g/5½oz sea bass fillet, skinned and cut into bite-sized pieces
- 150g/5½oz red mullet fillet, skinned and cut into bite-sized pieces
- handful shiitake mushrooms
- handful dried Wood Ear mushrooms
- 200g/7oz oyster mushrooms
- 1 Chinese cabbage, thinly sliced
- 2 carrots, thinly sliced
- 200g/7oz purple sprouting broccoli
- bunch spring onions, thinly sliced
- 40g/1½oz dried dulse seaweed (available online), rehydrated in water and drained, to garnish
For the miso vegetables
Make the dipping sauce by mixing together all the ingredients in a bowl. Cover and leave to steep for 24 hours.
To make the miso vegetables, preheat the oven to 200C/180C Fan/Gas 6.
Mix together the miso paste, honey, mirin, oil and lemon juice.
Toss the aubergine and broccoli with the miso dressing in a large roasting tin. Roast for 30 minutes, then scatter over the sesame seeds.
Meanwhile, to make the seafood hotpot, bring 400ml/14fl oz water to the boil and add the dried kelp. Set aside for an hour.
Put the seafood and vegetables in a serving dish. Strain the stock and pour it back into the pan. Bring back to the boil, drop in the seafood and vegetables, then remove from the heat and set aside for 15 minutes, or until the seafood is cooked through. Garnish with the seaweed.
Serve the hotpot with the miso vegetables and dipping sauce.