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Old 10-27-2013, 04:42 PM   #1
chicagokp
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Default 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!
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Old 10-27-2013, 04:44 PM   #2
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Old 10-27-2013, 05:28 PM   #3
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Looks real good.
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Old 10-27-2013, 05:33 PM   #4
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I am glad you posted it. I happen to like mackerel.
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Old 10-27-2013, 05:44 PM   #5
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JEALOUS! Jealous jealous jealous...
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Old 10-27-2013, 06:07 PM   #6
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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.
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Old 10-27-2013, 06:22 PM   #7
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Quote:
Originally Posted by dwfisk View Post
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.
They work on gas hubsand charcoal heat sources.
You put in cold water and heat up, they are very efficient too!
You eat from the donabe by dipping into a personal bowl of sauce of your choice, and as eaters reduce the ingredients you can add more to the donabe, this thickens the broth as you go.
It is fantastic with families or bigger numbers, a lot of fun and a nice communal feeling.
At our place we have one of those canister fueled single burners that sits in the middle of the table and we all sit around and enjoy.
To season, fill with cold water, ad about 30% rice and bring to the boil and cook until the rice is completely mushy.
You do this to seal any microscopic holes, like glue realy. When the dish is cold you discard and let the donabe dry.
Wash and you are ready to go.
Never put contrasting temp water into them or they crack.
HTH
Oh, Amazon sell them
I only buy Japanese ones.
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Old 10-27-2013, 06:52 PM   #8
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That makes me very very hungry! My wife usually gets these seafood hot pots when we eat out Asian, but I can never get myself away from ordering the meatier stuff. If I saw yours, I'd have to order it.
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Old 10-27-2013, 06:58 PM   #9
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Old 10-27-2013, 07:31 PM   #10
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Quote:
Originally Posted by dwfisk View Post
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.
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.
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