寄せ鍋 Japanese Hot Pot (Yosenobe)

材料 Ingredients

螃蟹 Crab 1 隻 ea 牡蠣 Oyster 1/2 磅 lb (225g) 鮭魚 Salmon 1/2 磅 lb (225g) 去骨去皮雞腿肉 Boneless Skinless Thigh 1/4 磅 lb (113 g) 大白菜 Napa cabbage 1/4 顆 head 茼蒿菜Tong-Hao (Chrysanthemum coronarium) 1 小把 small bunch 京蔥 Welsh Onion (Negi) 1 支 ea 老豆腐 Firm tofu 1 盒 pack 香菇 Shitake Mushroom 5 大朵 ea (large) 金針菇 Enoki mushroom 1 包 pack 竹輪 Chikuwa 1 包 pack 柴魚燒煮汁 Bonito Sauce 1 份 Portion 柴魚湯頭 (煮出汁) Bonito Stock 1 份 Portion

註：請根據需要調整食材種類和數量。
Note: Please adjust the ingredient variety and quantity as desired.

做法

1.	準備柴魚燒煮汁 Bonito Sauce 和柴魚湯頭 (煮出汁) Bonito Stock 。
2.	參考處理螃蟹將螃蟹清理乾淨並切成大塊。鮭魚切成厚片，雞腿肉切小塊，白菜和茼蒿菜切大塊，香菇若過大則切小，金針菇底部切掉，豆腐切塊，京蔥切斜片，竹輪斜切成兩段將所有材料擺盤。
3.	此菜是在餐桌上邊煮邊吃。先將柴魚湯頭和柴魚燒煮汁在陶鍋裡燒滾，再放進白菜煮到開始變軟時鋪上雞肉，然後放進適量的螃蟹，鮭魚，牡蠣，豆腐，香菇，茼蒿菜，京蔥和竹輪。用中火煮滾後轉小火。
4.	可將食材沾配柚子醋食用。隨時加入剩餘材料，邊煮邊吃。

PROCEDURE

1.	Prepare the Bonito Sauce and Bonito Stock .
2.	Refer to Handle Crabs to clean the crab and cut it into pieces. Cut the salmon into thick slices, cut the chicken into small chunks, cut the Napa cabbage and Tong-Hao into large pieces, cut each large size of shitake mushroom in half, cut off the bottom of the Enoki mushroom, cut the tofu into rectangle pieces, diagonally cut the Welsh onion into segments, diagonally cut each chikuwa in half. Arrange all the ingredients on a big plate.
3.	This dish is to cook at the table. Use a portable gas stove tot boil the Bonito Stock and bonito Sauce in a clay pot. Add the Napa cabbage and cook until the cabbage starts to become tender. Lay the chicken all over the cabbage. Place in part of the crab, salmon, oysters, tofu, mushrooms, Tong-Hao, Welsh onion and Chikuwa. Bring the mixture to a boil then continue to cook over low heat.
4.	Serve the dish with Ponzu sauce. Keep adding the remaining ingredients to the pot while necessary.

最後更新 (Last Update): 02/18/2018
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