Mackerel Hot Pot

I wasn't gonna post this, but Landarc inspired me. I recently got a donabe which is a Japanese hot pot.

I went to Mitsuwa which is a very nice Japanese grocery store in Arlington Heights. I'd recommend this place to any Chicagoland Brethren.

Here's what I picked up.





I made up some Dashi, which is a fish broth from bonito and kombu (fish flakes and seaweed).

My hot pot had mackerel, daikon, sake, shiro miso (white miso), napa cabbage, shiitake mushrooms, enoki mushrooms, negi (Japanese onion), soy, sake, daikon, and firm tofu. Everybody in the pool except the mackerel.



I blanched the mackerel to get rid of the fishiness for 15 seconds.



It was added to the donabe after it came to a low boil.



With about 1 minute to go, I added in fresh spinach.



This was served with ponzu as a dipping sauce.

When all the fish and veges were eaten, I added in previously cooked and chilled udon noodles to the pot and it went back on the heat for the shime.



We ladled this into bowls and added Japanese 7 spice and scallions.



It was delicious.





Bucc's got the play by play and helped along with way with some questions I had.

This is definitely something we'll be having again.

Enjoy!

dwfisk said:

My goal for the winter is to figure out seafood "hot pots", one of my favorite meals but I'm an absolute novice. Can you help a little with the donabe/hardware - does it sit on a burner/heat source or do you just add hot ingredients to it? i was planning on using a small CI dutch oven.

Click to expand...

What Bucc's said.....plus...

I have the cook book called Japanese Hot Pots, by Tadashi Ono and Harris Salat. They talk about cooking in dutch ovens and in CI skillets. So, that may be a good reference for you.