Copyright John Paul Urizar
www.johnpaulurizar.com.au
Again there are no real rules with this - other than starting with the dashi in the pot. The ingredients are pretty much up to you.
Lay all the chopped fish and veggies out in the centre of the table and give each guest 2 bowls; a larger one to eat from, smaller one with dipping sauce and a set of chopsticks each. Long chopsticks or tongs are used to drop the raw pieces into the top, with a large ladle or spoon to scoop it out.
Heat the dashi with the lemongrass and ginger on the gas burner until it's near to boiling.
Once it's hot invite your guests to sit down.
Add the vongole, shallots and mushrooms and cook for about 3 minutes to allow the flavour to develop.
Add a handful of green veggies and some fish. Allow to cook for a minute or two then spoon the hotpot out into bowls. Continue to cook until your guests are sated.
Note: lay a solid stone tile or board under the gas burner to protect the table.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1643 kj |
| Calories | 393 kcal |
| Fat | 6.8 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 31 g |
| Total Protein | 55 g |
| Fibre | 6.3 g |
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