Cod and Shungiku Mini Hot Pot

Cod and Shungiku Mini Hot Pot

Complete this boiled seafood hot pot with a swirl of refreshing ponzu sauce.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

1 block

100 g (3.5 oz.)

as desired


  1. Cut the cod into large bite-size chunks. Divide the tofu into 4 to 6 equal-sized cubes. Pull the shungiku leaves off the stem. Chop the stem into 4 cm (1.6 in.) lengths. Remove the hard base from the enoki mushrooms and break apart.

    • Slice with the mushrooms still in the package, and only remove the amount you plan to use for a cleaner, more organized preparation.
  2. Place the kombu and a sufficient amount of water into a pot, turn on the heat, add in (1) and bring to a boil. Serve into bowls, sprinkle on the green onion and pour on some ponzu sauce before serving.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.


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