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1
Combine water and konbu in a pot and add ingredients.
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2
Put the pot on medium heat.
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3
Defrost the prawns by soaking in water if they are frozen.
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4
Peel the shells, leaving the tails.
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5
Rinse well.
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6
Rinse the oyster and drain well in a colander.
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7
Cut the Chinese cabbage into 3 cm widths.
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8
Put the Chinese cabbage into the pot in Step1 and cover with a lid.
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9
Simmer over medium heat until the Chinese cabbage wilts.
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10
Meanwhile, cut the mushrooms into bite sizes.
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11
Cut the chicken into bite sizes and rinse the scallops well.
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12
Cut the cod and salmon fillets into 3 portions.
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13
After the Chinese cabbage is tender, add the chicken and scallops and cover with a lid to cook through.
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14
Put the mushrooms and tofu along the edge of the pot and arrange the cod, salmon, oysters and prawns in the centre.
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15
Simmer for 5 minutes and skim off any scums.
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16
After turning off the heat, add the mizuna leaves.
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17
The cod and salmon fillets are fragile, so be careful.
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18
Transfer to individual bowls.
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19
This bowlful serves 1 person.
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20
The ingredients absorb the soup, so you really don't need dipping sauce but you can eat tofu with ponzu sauce.
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21
After eating the contents of the pot, make a zosui (rice cooked in hot pot soup) by adding quickly washed cooked rice, beaten eggs and mizuna leaves and cook through.
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22
This is very tasty too.
