Kaisen Nabe (Japanese Seafood Hot Pot)

Ingredients

• 6 cups gluten-free dashi stock
• 1/4 cup Marukan Genuine Brewed Rice Vinegar
• 2 tablespoons gluten-free tamari or soy sauce
• 3 tablespoons mirin
• 1/2 teaspoon kosher or fine sea salt ((adjust to taste))
• 1/2 head Napa cabbage (chopped into 2-inch pieces)
• 4 baby bok choy (halved lengthwise)
• 8 ounces gourmet mushrooms
• 1 block firm tofu (cut into cubes)
• 2 scallions (cut into 2-inch pieces)
• 2 carrots (peeled and cut into ribbons using a vegetable peeler)
• 8- ounce cod fillet (cut into bite-sized pieces)
• 8 large shrimp (peeled and deveined)
• 8 large sea scallops
• 12 littleneck clams (scrubbed)
• Dipping Sauce (see below)
• Lemon wedges

Instructions

1. 1

   --- Prepare the Broth: ---

2. 2

   In a large pot or donabe, combine the dashi stock, Marukan Genuine Brewed Rice Vinegar, tamari, mirin, sake, and salt.

3. 3

   Bring the mixture to a gentle simmer over medium heat.

4. 4

   Add the chopped Napa cabbage, baby bok choy, mushrooms, tofu, scallions, and carrots to the simmering broth.

5. 5

   Cover and cook for 2 minutes, then remove the carrots and set aside. Continue to simmer for another 3 minutes, or until the vegetables begin to soften.

6. 6

   --- Add Seafood: ---

7. 7

   Gently add the cod pieces, shrimp, scallops, and clams to the pot.

8. 8

   Cover and simmer for another 5–7 minutes, or until the seafood is cooked through and the clams have opened. Discard any clams that do not open. Add the carrots back to the broth.

9. 9

   Bring the pot to the table and serve the hot pot family-style, allowing everyone to pick their favorite ingredients.

10. 10

    Offer dipping sauce and lemon wedges on the side for added flavor.