Hope you will try it at home. Here's my recipe.
Seafood Miso Tomato Hot Pot
Ingredients:
12 oz (350 g) ocean trout filet, cut into smaller pieces
4 oz (120 g) peeled and deveined large shrimp salt and pepper
1 tablespoon olive oil
1 tablespoon butter
½ medium-size onion, minced
1 clove garlic, grated
1 knob ginger, grated
2 tablespoon sake
1 cup (240 ml) tomato sauce
2 cups (480 ml) dashi stock about
1 cup (240 ml) combination of leftover vegetables such as cauliflower florets, brussels sprouts, satsuma sweet potato (“satsuma imo”), and shiitake mushrooms
2 tablespoons red or yellow miso
8 oz (240 g) clams, scrubbed some chopped chervil
Procedure:
- Season the fish filets and shrimp lightly with salt and pepper, and set aside.
- Heat the olive oil and butter in “Miso-shiru Nabe”, and sauté the onion, garlic, and ginger, over medium heat for 25-30 minutes or until the onion is very soft and starting to caramelize. Reduce the heat, if the onion is getting burned.
- Add the sake and continue to cook for a few minutes.
- Add the tomato sauce and dashi stock, and turn the heat to medium-high. Bring to a boil and reduce to simmer.
- Add the vegetables, and simmer until everything is barely cooked through (about 5 minutes).
- Add the miso and whisk gently until it’s dissolved.
- Pat dry the ocean trout and shrimp with paper towel and add to “Miso-shiru Nabe”. Also add the clams.
- Cover and simmer until everything is cooked through and the clams are open. Adjust the seasoning of the broth with more salt and pepper, if necessary.
- Serve into individual bowls and garnish with some chopped chervil.
