Spicy and Refreshing Fish Cake Hot Pot
A Heartwarming Soup Dish for Chilly Evenings: Rich and Flavorful Fish Cake Hot Pot
As the temperature difference between morning and evening grows, you’ll start craving a warm, comforting soup. This fish cake hot pot is a simple yet visually impressive and delicious dish, perfect for those moments. Try making it for a delightful weekend dinner.
Main Ingredients- 1 pack Square fish cakes (approx. 300g)
- 1 pack Assorted fish cakes for soup (approx. 250g)
- 1 bunch Fresh crown daisy (chrysanthemum greens)
- 1 handful Vermicelli noodles (or glass noodles/thin noodles)
- 1/2 pack Enoki mushrooms
- 1 pack Dried anchovy broth pack
- 1 pack Dried shrimp broth pack
- 1/2 tsp Dried chili flakes or seeds (optional)
- 2 Tbsp Tuna extract (fish sauce alternative)
- Pinch of salt (for seasoning)
- 1.5 liters Water
Wasabi Dipping Sauce- 2 Tbsp Soy sauce
- 2 Tbsp Japanese horseradish (wasabi paste)
- 2 Tbsp Cooking sake (mirin)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Soy sauce
- 2 Tbsp Japanese horseradish (wasabi paste)
- 2 Tbsp Cooking sake (mirin)
- 1 Tbsp Oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
First, prepare all the ingredients for the fish cake hot pot. Wash the crown daisy thoroughly. Trim the base of the enoki mushrooms and separate them into strands. Soak the vermicelli noodles in cold water for about 10 minutes to soften, then drain them in a sieve. This step is optional, as they can also be added directly to the pot.
Step 2
Pour 1.5 liters of fresh water into a pot. Add the dried anchovy broth pack, dried shrimp broth pack, dried chili flakes (or seeds), and 2 tablespoons of tuna extract. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 6-7 minutes to extract a deep and refreshing broth. Remove and discard the broth packs.
Step 3
Drain the pre-soaked vermicelli noodles in a sieve. (You can skip this step and add them directly to the pot if preferred.)
Step 4
For the assorted fish cakes for soup, you can leave them whole or cut them into bite-sized pieces. Skewer them onto decorative picks for a beautiful presentation. If you don’t have skewers, this step can be omitted.
Step 5
Take the square fish cakes. You can leave them as is, or fold them in half lengthwise and then roll them up to skewer. This makes them stand up appealingly in the hot pot. Skewering is optional if you don’t have picks.
Step 6
Trim any yellowed leaves or thick stems from the crown daisy. Wash the greens gently under running water and lightly shake off excess water. Be careful not to wash too vigorously to avoid damaging the leaves.
Step 7
Trim off the bottom of the enoki mushroom cluster. Gently pull apart the mushrooms into smaller clumps; this helps them cook faster and distribute better in the broth. Larger clumps offer a more satisfying chew.
Step 8
Add the prepared fish cakes (assorted and square) to the boiling broth. Once the fish cakes start cooking and the broth returns to a simmer, reduce the heat to low. Let it simmer for about 3-4 minutes to allow the fish cake flavors to infuse into the broth. When the broth turns slightly opaque, add the soaked vermicelli noodles (or glass noodles/thin noodles) and cook for another minute or two. Finally, taste the broth and adjust the seasoning with salt if needed. (Tuna extract can also be used for seasoning adjustment.)
Step 9
Continue to simmer briefly until all ingredients are well combined. Just before serving, artfully arrange the enoki mushrooms and crown daisy on top. Simmer for another moment until the mushrooms and greens are lightly cooked, then immediately turn off the heat. Prepare the dipping sauce by combining all the sauce ingredients in a small bowl: 2 Tbsp soy sauce, 2 Tbsp Japanese horseradish, 2 Tbsp cooking sake, and 1 Tbsp oligosaccharide. Mix well. Serve the hot fish cake hot pot with the wasabi sauce on the side. The pungent kick of wasabi will enhance the overall flavor of the broth, making your meal even more enjoyable.
