Light But Delicious, Japanese-style Hot Pot with Assorted Shrimps

Name: Light But Delicious, Japanese-style Hot Pot with Assorted Shrimps
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; 200g Winter bamboo shoots; 6s Shiitake (dried); 150g Old tofu; 4 Kewei Shrimp; 600ml water; 20ml Kelp soy sauce

by polaris drops review

4.8 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

3

The sukiyaki pot in Japan is also the last dish of the New Year's dinner. Everyone sits together and simmers the steaming sukiyaki pot on the stove. The warmth also implies the peace and harmony of the whole family.
Although you can’t go out during the Chinese New Year this year, you can enjoy different exotic flavors on the table. Today’s improved sukiyaki-Japanese-style shrimp hot pot is seasoned with kelp soy sauce. The salty and fresh aftertaste has some sweetness. , Low-calorie and healthy, so that the New Year's table can also be light and delicious.

Ingredients

Light But Delicious, Japanese-style Hot Pot with Assorted Shrimps

1. Prepare ingredients: cut Chinese cabbage into small pieces; cut old tofu into pieces;

2. Wash and slice Chinese cabbage into the pot

3. Put in the boiled winter bamboo shoots

4. Put in old tofu cubes

5. Put in the soaked shiitake mushrooms

6. Pour in the water (I use the water after soaking mushrooms)

7. Bring to a boil and simmer for 15 minutes

8. Put in the pre-cooked Jiwei shrimp

9. Pour 20ml kelp soy sauce

10. Turn off the heat after boiling again

Tips:
1. This dish is only seasoned with 12 grams of light salt premium kelp soy sauce from June fresh. The taste of this soy sauce is savory and has a sweet aftertaste. Therefore, other condiments are not used. If it is too light, you can add some salt and oil to taste. , Or add some June fresh 12 grams of light salt extra kombu soy sauce to taste.
2. Jiwei shrimp is cooked with cooking wine in advance. If you use raw Jiwei shrimp, it is recommended to put it in in advance.