Marukan Kaisen Nabe (Japanese Seafood Hot Pot)

INSTRUCTIONS

Prepare the Broth:

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

Bring the mixture to a gentle simmer over medium heat.

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

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.

Add Seafood:

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

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.

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

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

Dipping Sauce

¼ cup Marukan Genuine Brewed Rice Vinegar

2 tablespoons gluten-free tamari or soy sauce

1 tablespoon fresh lemon juice

1 teaspoon mirin

½ teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

1 teaspoon finely chopped scallions or chives

In a small bowl, whisk together Marukan Genuine Brewed Rice Vinegar, tamari, lemon juice, mirin, and sesame oil until well combined. Stir in grated ginger and chopped scallions.

Let the sauce sit for 5–10 minutes to allow the flavors to meld. Serve in small dipping bowls alongside your hot pot.