Tofu and Fish Hot Pot Recipe

Tofu and Fish Hot Pot Recipes

Ingredients :

500 g

250 g


55 g


Soup :

15 cm

500 ml

3 tablespoons

1 tablespoon


white fish or fillets, such as cod

Chinese leaves

coriander leaves and or 200 g spinach, trimmed

spring onions, finely chopped, to serve


piece dried konbu (kelp) (optional)


soy sauce


Method :

Cut tofu into bite sized cubes and fish steaks or fillets into chunks with bone and skin still on. Cut Chinese leaves in half lengthways and then crossways into 2.5 cm long pieces. Chop coriander leaves and or spinach roughly into 5 cm lengths. To make soup, put konbu in a pot (ideally a clay pot or enameled casserole) and add dashi, soy sauce and sugar. Bring to the boil and then add some of each of the prepared ingredients. When it begins to boil again, transfer pot to a portable gas ring or electric hotplate on the dinning table. Diners may then serve themselves to some soup and ingredients in individual bowls, sprinkled with chopped spring onion.

Serves 4

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