Nabemono Seafood

Nabemono Seafood is a comforting Japanese hot pot dish that features a delightful mix of fresh seafood and seasonal vegetables, all simmered in a flavorful broth. This kosher version respects dietary laws while offering a satisfying and nourishing meal perfect for sharing.

Ingredients

• Water - 1 liter
• Dashi stock (kosher) - 500 ml
• Soy sauce (kosher) - 30 ml
• Mirin (kosher) - 15 ml
• Sake (kosher) - 15 ml
• Seaweed (nori or kombu) - 10 grams
• Shrimp (peeled and deveined) - 150 grams
• Scallops - 100 grams
• White fish fillets (like cod) - 150 grams
• Mushrooms (shiitake or enoki) - 100 grams
• Baby bok choy - 100 grams
• Carrot (sliced) - 50 grams
• Green onions (chopped) - 2 stalks
• Tofu (firm, cubed) - 100 grams

Steps

1. In a large pot, bring the water and dashi stock to a gentle boil over medium heat.
2. Add the soy sauce, mirin, and sake to the pot, stirring well to combine.
3. Place the seaweed in the pot and let it simmer for 5 minutes to infuse the broth.
4. Remove the seaweed and add the sliced carrots, mushrooms, and baby bok choy to the pot. Cook for 5 minutes until the vegetables are tender.
5. Gently add the shrimp, scallops, and white fish fillets to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through.
6. Add the cubed tofu and green onions, allowing them to warm in the broth for 2-3 minutes.
7. Serve the nabemono seafood hot, allowing each person to enjoy the ingredients directly from the pot.

Nutrition

• Calories: 380
• Protein: 35 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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