Seafood Shabu-shabu

Ingredients

Shrimp 13g, Littleneck Clam 15g, Oyster 25g, Scallop 5g, Squid 10g, Angelica Leaf 2.5g, Napa Cabbage Leaf 2.5g, Celery Leaf 2.5g, White Beech Mushroom 2.5g, Crown Daisy 1.3g, Enoki Mushroom 1.3g, Konjac 2.5g, 단호박 5g [소스소개] 통깨소스:Broth Water 9g, Roasted Sesame Seeds 3.8g, Peanut Butter 5.8g, Cooking Wine (Mirin) 0.5g, Vinegar 1g, Tabasco Sauce 1g, Soy Sauce 1g

Instructions

1. 1

   Devein the shrimp, and peel the squid and score the inside diagonally, then cut into 5x6cm pieces.

   
2. 2

   Wash the oysters by shaking in salt water, cut the scallop into 3 pieces, and soak the littleneck clam in salt water to remove grit.

   
3. 3

   Cut the konjac into 2x4cm pieces, score the center and twist, and tear the mushrooms.

   
4. 4

   Tear only the leaves from the crown daisy, celery, and Korean angelica, and slice the napa cabbage leaf.

   
5. 5

   Grind whole sesame, mix in all the other ingredients, and pass through a fine sieve to make peanut sauce.

   
6. 6

   Pour kelp broth into the pot, season lightly with salt, and cook the seafood and vegetables alternately, dipping in the sauce to eat.