A fragrant, kombu-rich broth gently steams plump clams, sweet turnip and flakes of cod, all brought to the table on the BRUNO Compact Hot Plate. Bright salted lemon and a savoury bonito dipping sauce make this a light, elegant Japanese hot-pot supper you can cook and share right where you eat.
Ingredients
- 12 clams, cleaned and purged of sand
- 1 turnip, cut into 6 wedges
- 200g cod fillet, cut into bite-size pieces
- 1 spring onion, sliced thick on the diagonal
- 4–5 slices salted lemon
- 750ml water
- 3 tbsp sake (cooking wine)
- 3 tbsp white soy sauce
- 10g kombu (dried kelp)
- For the dipping sauce:
- 100ml soy sauce
- 50ml black vinegar
- 15ml mirin
- ½ spring onion, finely chopped
- Katsuobushi (bonito flakes), to taste
Method
- Purge the clams of sand. Cut the turnip into 6 wedges, the cod into bite-size pieces and the spring onion into thick diagonal slices. Stir together all the dipping sauce ingredients in a small bowl.
- Put the water, sake, white soy sauce and kombu in the ceramic-coated pot on the BRUNO Compact Hot Plate and leave for about 30 minutes to soften the kombu.
- Heat on HIGH and, just before it boils, switch to OFF and lift out the kombu.
- Add the clams, turnip and cod and heat on MEDIUM. Once the clams open, remove the lid and skim off any scum.
- Just before serving, top with the spring onion and salted lemon and turn to LOW. Serve with the dipping sauce to taste.
Tip: Don’t let the kombu broth come to a full boil — pulling it just before bubbling keeps the dashi clear and free of bitterness. Salted lemon adds a gentle acidity, so add it right at the end to keep its fresh fragrance.
Equipment used
Recipe by BRUNO Official.