Name: Mixed one-pot dish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram firm tofu; 30 gram dried cellophane noodles; 8 fresh shiitake mushrooms; 8 uncooked medium king prawns (shrimp) (360g); 8 mussels (200g); 200 gram chicken breast fillets, cut into 5cm pieces; 200 gram pork fillet, sliced thinly; 200 gram firm white fish fillets, cut into 5cm pieces; 8 oysters (200g); 8 scallops (320g), roe removed; 2 carrots (240g), sliced thinly lengthways; 2 leeks (700g), sliced thickly; 4 wombok (napa cabbage) leaves, chopped coarsely; 1 litre (4 cups) secondary dashi; 2 tablespoon japanese soy sauce; 2 tablespoon mirin; 2 tablespoon sake; 4 green onions, chopped finely

Ingredients

300 gram firm tofu

30 gram dried cellophane noodles

8 fresh shiitake mushrooms

8 uncooked medium king prawns (shrimp) (360g)

8 mussels (200g)

200 gram chicken breast fillets, cut into 5cm pieces

200 gram pork fillet, sliced thinly

200 gram firm white fish fillets, cut into 5cm pieces

8 oysters (200g)

8 scallops (320g), roe removed

2 carrots (240g), sliced thinly lengthways

2 leeks (700g), sliced thickly

4 wombok (napa cabbage) leaves, chopped coarsely

1 litre (4 cups) secondary dashi

2 tablespoon japanese soy sauce

2 tablespoon mirin

2 tablespoon sake

4 green onions, chopped finely

Method

1.Press tofu between two chopping boards, raise one end; stand 25 minutes. Cut tofu into 2cm cubes.

2.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water, stand until tender; drain.

3.Discard mushroom stems; cut a cross in top of caps. Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.

4.Arrange meats, seafood, vegetables and tofu on a large platter.

5.Bring dashi, sauce, mirin and sake to the boil in large flameproof casserole dish on a portable cooker, or in an electric frying pan.

6.Add a selection of ingredients to broth and simmer until just cooked. Repeat with remaining ingredients. Add extra dashi or water if needed. Serve with individual serving bowls of onion and mounded red maple radish in ponzu sauce, if you like.

You can use drained gelatinous noodles instead of the cellophane noodles.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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