Mini Nabe (Japanese Hot Pot) - Cod and Shungiku Recipe
Cod and Shungiku Mini Hot Pot is a boiled seafood hot pot. It's completed with a swirl of refreshing ponzu sauce, which provides a perfect savory and tangy finish to the delicate cod.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Serving bowl
Ingredients
- lightly salted cod
- tofu
- shungiku / chrysanthemum leaves (small)
- enoki mushrooms
- kombu / kelp
- finely chopped green onion
- Kikkoman Ponzu Sauce (yuzu or other citrus)
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