Mixed Seafood Hot Pot (Yosenabe)

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 cups (1.5 liters) water

One 3 in (7.5 cm) kelp (kombu)

4 chicken drumsticks

¾ lb (350 g) salmon fillet, skin on

¾ lb (350 g) white flesh fish, skin on one side (red snapper, halibut, or cod)

8 hard shell clams (little necks or cherrystones)

8 fresh shiitake mushrooms

1 block firm tofu 14-16 oz (500 g), drained and cut into 8 pieces

1 large carrot, peeled and sliced on the diagonal into 2 by ¼-inch pieces (5 cm by 6 mm)

One half medium Chinese (Napa) cabbage, (12 oz/350 g) cut into 3 in pieces (7.5 cm)

1 bundle enoki mushrooms, trimmed and separated into small bunches

2 leeks, cleaned and sliced, on the diagonal into 8 pieces

3 tablespoons soy sauce

3 tablespoons mirin

1 tablespoon sake

12 extra large shrimp, deveined and peeled with tail-on

8 sea scallops

4 green onions (scallions), sliced into 4 pieces

4 oz (125 g) harusame (potato starch) noodles (or rice stick noodles)

8 oz (250 g) cooked udon noodles can be simmered in rich broth at the end of the meal

½ cup (125 ml) soy sauce

2 tablespoons lemon juice

8 oz (250 g) daikon radish, peeled

Japanese red pepper powder (toga-rashi)

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