Japanese-style seafood hotpot recipe

This colourful seafood hotpot, is easy to put together considering delicious Japanese umami flavours.

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Hello everybody, hope you're having an incredible day today. Hey everyone, it's Drew, okay to our recipe page. Today, I will undertaking you a way to prepare a special dish, Japanese-style seafood hotpot recipe. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To get started in imitation of this recipe, we must first prepare a few ingredients. You can cook Japanese-style seafood hotpot recipe using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Japanese-style seafood hotpot recipe:

1. 2 cups (500ml) fish hoard
2. 2 tbsp Coles Asia Soy Sauce
3. 1 tbsp mirin seasoning
4. 1 garlic clove, crushed
5. 1 tsp finely grated ginger
6. 1 carrot, peeled, thinly sliced
7. 1 zucchini, thinly sliced
8. 440g pkt udon noodles
9. 200g peeled thawed edamame or broad beans
10. 410g can baby corn, rinsed, drained
11. 300g thawed seafood marinara blend combination
12. 300g unadulterated white fish fillets, cut into 2cm pieces
13. 2 tbsp miso glue gum
14. Sliced spring onion, to assist

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Instructions to make Japanese-style seafood hotpot recipe:

1. Bring the stock, soy sauce, mirin, garlic and ginger to the boil in a large saucepan higher than exceeding medium-high heat. layer be credited subsequent to the carrot. Cover and cook for 5 mins. add the zucchini and noodles. Cook, partially covered, for 2 mins or until the carrot and zucchini are just tender.
2. collection edamame or broad beans, corn, marinara mixture combination and fish to the pan. Cook, partially covered, for 3-4 mins or until the noodles and vegetables are desire and the seafood is cooked through.
3. Transfer 1 cup (250ml) of the cooking liquid to a heatproof bowl following the miso paste. fusion stirring to combine. mount up to the pan and cook, stirring, for 1 min or until subsequent to ease stockpile together and incensed through.
4. Divide the seafood hotpot along next serving bowls. Sprinkle in the same pretension as spring onion.

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