Japanese seafood hotpot | Women's Weekly Food

Ingredients

• 12 medium black mussels
• 12 uncooked medium king prawns
• 2 teaspoon cooking sake
• 1 tablespoon japanese soy sauce
• 2 teaspoon mirin
• 12 scallops without roe
• 400 gram firm white fish fillets, diced into 4cm pieces
• 1 tablespoon vegetable oil
• 2 clove garlic, crushed
• 5 centimetre piece fresh ginger, finely chopped
• 3 cup (750 millilitres) fish stock
• 1 cup (250 millilitres) water
• 1/4 cup (60 millilitres) cooking sake, extra
• 1/4 cup (60 millilitres) japanese soy sauce, extra
• 1 teaspoon powdered dashi
• 1 small kumara, halved lengthways, thinly sliced
• 250 gram spinach, coarsely chopped
• 2 green onions, coarsely chopped
• 270 gram dried udon