Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, salted mackerel and chinese cabbage hot pot. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Salted Mackerel and Chinese Cabbage Hot Pot is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Salted Mackerel and Chinese Cabbage Hot Pot is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have salted mackerel and chinese cabbage hot pot using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Salted Mackerel and Chinese Cabbage Hot Pot:
- Make ready 2 fillets Salted mackerel
- Take 300 grams Chinese cabbage
- Prepare 2 Shitake mushrooms
- Take 1 Aburaage
- Prepare 500 ml A) Water (preferably kombu-based dashi stock)
- Take 1 tbsp A) Soy sauce
- Take 2 tbsp A) Sake
- Prepare 1 tbsp A) Mirin
- Get 2 tsp A) Ginger (grated)
Steps to make Salted Mackerel and Chinese Cabbage Hot Pot:
- Roughly chop the Chinese cabbage. Place half of the chopped cabbage in an earthenware pot.
- Slice the salted mackerel diagonally into strips and lay on top.
- Add the rest of the Chinese cabbage, sliced shiitake mushrooms, and bite-sized aburaage.
- Add the "A" ingredients and turn on the heat.
- Bring to a boil. It's done when everything is cooked through. I garnished it with greens.
- Make rice porridge with the remaining broth. This hot pot is perfect for "zo-sui", or rice porridge with egg mixed in.
So that is going to wrap it up for this special food salted mackerel and chinese cabbage hot pot recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!