This is Nazia from Food And Meal. As some of you know, I love exploring cuisine from around the world and putting my own spin on classic dishes. Lately I’ve been infatuated with Japanese hot pot recipes and came up with this Japanese Shrimp Mushroom Hot Pot that I can’t get enough of!
Hot pot is such a fun, interactive meal that brings people together through good food and conversation. The variety of ingredients cooking in the simmering broth keeps everyone engaged and waiting for their next favorite morsel.
In my Japanese-inspired hot pot, I use a savory dashi and soy sauce broth seasoned with mirin, ginger and garlic. It’s packed with umami flavor that seeps into the plump shrimp, meaty mushrooms, leafy greens and noodles as they cook. I love the sweet and salty notes the broth takes on.
The shrimp cook up tender and succulent while the mushrooms soak up all that tasty broth. I also can’t resist dipping the ingredients in ponzu, sesame sauce, and chili oil as I eat. Every bite is so satisfying!
I hope my Japanese Shrimp Mushroom Hot Pot inspires you to gather friends around the table for some cooking and bonding. Let me know if you have a favorite hot pot recipe to share!
Japanese Shrimp Mushroom Hot Pot Recipe
Japanese Shrimp Mushroom Hot Pot
Ingredients
Ingredient List:
- 4 ounces of sliced cabbage, Nap
- 12 ounces of fish balls
- 4 ounces of tofu, firm
- 6 oz. of thinly sliced chicken meat
- 4 ounces of sliced mushrooms, shiitake
- 3 ounces of sliced mushrooms, white
- 6 ounces of deveined, shelled shrimp
- 4 ounces of chunk-cut salmon fillet
- 3 1⁄2 ounces of scallops
- 4 ounces of sliced baby Bok choy
For the garlic oil
- 1 head of peeled, minced garlic
- 5 tablespoons of cooking oil
For the broth
- 1 x 32-ounce container of chicken stock
- 3 cups of water, filtered
- 5 dashes of WHITE pepper, ground
- Condiments
- Soy sauce
- Optional: chilies, cut
Instructions
- Arrange fresh ingredients decoratively on plates.
- Pour cooking oil in skillet. When hot, prepare garlic oil with minced garlic, till it turns JUST barely light brown. Turn heat off. Transfer garlic oil to small sized bowl. Allow to cool.
- Add water, stock and white pepper to hot pot and bring to boil. Add Napa cabbage. Cook for a minute.
- Add ingredients except chicken to hot pot. When soup boils, add garlic oil and stir till combined.
- Give your family and friends chopsticks and allow them to cook the chicken cubes in the soup. Ladle ingredients and soup into the individual bowls. Serve with condiments.
Video
Notes
- A Little Broth Tip: Always start with cold water when preparing your broth. It helps extract flavors more effectively. Loving these tiny nuggets of wisdom? Share this recipe with friends and family and let's spread the joy of cooking!
- Mushroom Magic: Opt for fresh Shiitake mushrooms for the best flavor. Their meaty texture elevates the hot pot. Enthralled by these insights? Subscribe to our blog and never miss out on exclusive tips and recipes!
- Shrimp Selection: Fresh, pink, and firm—that's your go-to shrimp for this hot pot. Remember, quality ingredients lead to a quality dish. Found this useful? Share your Shrimp Mushroom Hot Pot experience and tag us! Don't forget to subscribe for more culinary adventures.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Pressure Cooker Japanese Shrimp Mushroom Hot Pot Method
Prep shrimp and uniform mushrooms. Sauté mushrooms in sesame oil, add shrimp, season, and pour in broth. Pressure cook for 10 minutes. Quick release, stir in green onions and tofu. Serve this flavorful delight, garnished as desired. A symphony of tastes in minutes.
Cooking Tips
When prepping the shrimp, I like to leave the tails on for presentation and flavor. Just make sure to devein them first. The tails soak up all that tasty broth! For extra juicy shrimp, try marinating them in soy sauce, sake and ginger first.
With mushrooms, use a mix of varieties to get an array of textures and earthiness. I love pairing meaty shiitakes and king oysters with delicate enokis. Slice stems thinner since they take longer to cook.
Part of the fun is gathering with friends, cooking the ingredients to perfection, and dipping to your heart’s content in the ponzu and spicy raya. The dashi broth takes on so much more flavor as you cook.
Hot pot makes me feel so warm, happy and grateful to share this food experience. I love seeing my friends and family enjoy this dish together on a chilly evening!
Serving Suggestions
The pressure cooker takes center stage as the sauté setting comes alive with the addition of a splash of sesame oil. Sliced mushrooms sizzle, releasing their natural juices, creating a flavorful base that sets the tone for the symphony of tastes to follow. With the backdrop set, shrimp gracefully join the stage, arranged atop the mushrooms, adorned with a pinch of salt and pepper or other desired seasonings.
The broth, a crucial character in this culinary narrative, takes its cue to emerge, submerging the shrimp and mushrooms in its rich depths. For those seeking an extra layer of complexity, the addition of kombu or dried seaweed at this stage promises an unparalleled depth of flavor. The pressure cooker, a culinary virtuoso, orchestrates a 10-minute crescendo, ensuring the shrimp reach perfect tenderness, while the mushrooms soak in the essence of the broth.
A timely release of pressure becomes the climax, preventing the shrimp from overcooking and ensuring the mushrooms maintain their desired texture. The denouement involves the introduction of thinly sliced green onions, tofu cubes, or other preferred ingredients, allowing them to luxuriate in the hot broth, absorbing its nuanced flavors.
The final act commences as the Shrimp Mushroom Hot Pot is poured into individual bowls, inviting diners to partake in the culmination of flavors. Fresh herbs or a sprinkle of sesame seeds serve as the encore, completing this culinary masterpiece. Each spoonful promises to transport connoisseurs into a realm of gastronomic bliss.
Now, as we consider the accompaniments, imagine this exquisite hot pot paired with the robust flavors of Yakimiso Ramen or the comforting warmth of Sui-Gyoza Soup. The fusion experience beckons with Vegetarian Ramen, while the savory notes of Teriyaki Shrimp or the rich addition of Wok Fried Crab elevate the dining affair to new heights.
5 FAQs of Shrimp Mushroom Hot Pot
- Can I use frozen shrimp for the hot pot? Absolutely! Just ensure you thaw them properly before use. Running them under cold water or leaving them in the fridge overnight is ideal.
- How spicy is this hot pot? The base recipe is mild, but you can amp up the heat with red chili flakes or a splash of spicy sesame oil.
- What other seafood can be added? Feel free to incorporate thinly sliced fish, scallops, or even squid rings. The beauty of hot pot is its versatility.
- Is it essential to use a mix of mushrooms? Not necessarily. While a mix offers varied textures and flavors, you can stick to one type if preferred.
- How do I store leftovers? Let the hot pot cool to room temperature. Transfer to an airtight container and refrigerate. Consume within 2 days for optimal freshness.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.