Japanese hotpot with soy milk, vegetables and seafood
Are you looking for a surprising dish from the Big Green Egg? This Japanese hotpot is easy to make, is full of flavour and will be on your table quickly. The Japanese name for this cooking style is nabemono and the hotpot is made in a donabe, which literally means ‘earthenware pot’. The preparation is simple. You put all the ingredients in the pot that you place on the grid of your kamado, but in this case you leave the lid off. Consequently, this authentic dish will take on that delicious flavour for which the Big Green Egg is known.
- 400 g mussels
- 3 little gem lettuces
- 240 g turnips
- 1 leek
- 200 g skinless salmon fillet
- 4 scallops
- 120 g enoki mushrooms
- 80 g shiitake mushrooms
- 120 g oyster mushrooms
- 600 ml soy milk without sugar
- 6 g dashi powder
- 2 tbsp soy sauce
- 2 tbsp mirin (Japanese rice wine)
- 1 pinch of salt
- 1 sheet of kombu (dried seaweed) of 8 x 8 cm.
- 8 peeled king prawns with head
- 8 cherry tomatoes
- Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 240°C.
- In the meantime, rinse the mussels under cold running water. Discard open or broken ones. Halve the little gem lettuces lengthwise. Peel the turnips and cut them into slices approx. 1 centimetre thick Clean the leek and cut the stalk into diagonal slices approx. 1 centimetre thick Cut the salmon fillet into slices. Halve the scallops horizontally. Clean the mushrooms. Cut the enoki mushrooms separately and cut the stems from the shiitake mushrooms.
- Place a large earthenware cooking pot or the lid of the oval Green Dutch Oven on the grid. Add all of the ingredients for the hotpot, close the lid of the EGG and cook for approx. 15 minutes until the vegetables are soft.
- Remove the cooking pot or the lid from the EGG and place on a heat-resistant mat on the table, so that everyone can serve themselves.
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