Asian-Style Shellfish Hot Pot

posted: 06/30/10
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Asian-Style Shellfish Hot Pot


  • 8 cups/2 liters cold water
  • 1 ounce/30 g dried kelp (dashi kombu)
  • 3 lightly packed cups/30 g dried bonito flakes
  • 2 tablespoons/35 g white miso paste
  • 1 tablespoon/20 g dark (red) miso paste
  • 3 tablespoons/50 ml light soy sauce
  • 12 small littleneck clams, scrubbed
  • 12 black mussels, scrubbed and debearded
  • 16 large shrimp, peeled and deveined
  • 6 large sea scallops, halved horizontally

For the hot pot:

  • 1 carrot, peeled, and cut into matchstick-size strips
  • 1 leek (white part only), cut into matchstick-size strips
  • 6 ounces/175 g assorted wild mushrooms (such as trimmed enoki, hon-shemeiji, and stemmed shitake), cut into very thin bite-size pieces
  • 4 ounces/120 g snow peas, strings removed, pods very thinly sliced lengthwise
  • 2 baby bok choy, sliced into matchstick-size strips
  • 4 small pieces arame (seaweed)
  • 6 ounces/175 g firm tofu, drained, diced


  1. Place the water and dried kelp in a medium sized pot. Place the pot over a medium to low heat. Cover and bring to a simmer (this will take approximately 30 minutes which allows enough time for the kelp to infuse the water).
  2. Once the water starts to simmer remove the kelp and skim the liquid. Stir in the bonito flakes, then cover and simmer gently for about 5 minutes. Remove the pot from the heat and allow the stock to cool slightly for 30 minutes or until the bonito flakes sink to the bottom of the pot.
  3. Strain the stock through a sieve lined with cheesecloth or through the Japanese equivalent called a sarashi and into another medium sized pot, preferably a pot that is nice enough to serve from at the table. Mix both miso pastes into the strained stock and stir the stock over a medium heat until it comes to a gentle simmer.
  4. Add the soy sauce and skim off any foam that rises to the top. Add the clams to the stock, then cover and cook for 5 minutes. Using a slotted spoon, transfer any clams that have opened to a bowl and keep any remaining unopened clams in the stock.
  5. Add the mussels to the stock, then cover and continue cooking until all the remaining clams and mussels open, about 5 minutes longer. Using a slotted spoon, transfer the clams and mussels to the bowl and set aside to cool. Discard any clams or mussels that do not open.
  6. Add the shrimp to the stock and poach for 1 1/2 minutes or just until cooked through. Using a slotted spoon, transfer the shrimp to a plate and set aside to cool.
  7. Add the scallops to the stock and poach for 1 1/2 minutes or until the scallops are just heated through. Using a slotted spoon, transfer the scallops to the plate of shrimp and set aside to cool.

To serve the hot pot:

  1. Remove the clam and mussel meat from their shells; discard the shells. Arrange all the shellfish on a large serving platter alongside all the raw vegetables and tofu.
  2. Cover the stock and bring it to a rapid boil over a medium to high heat. Once the stock is boiling, place the pot on a trivet in the center of the table. If desired, the stock can also be transferred to a soup tureen.
  3. Allow the guests to place their preferred shellfish and vegetables in their bowls. Carefully ladle the hot stock into each serving bowl. The hot soup will reheat the shellfish and cook the vegetables.
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