Mini Nabe (Japanese Hot Pot) - Cod and Shungiku Recipe | Kikkoman Corporation
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kikkoman.com.
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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