Ingredients

• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp lemon juice
• 1 tbsp Bonito flakes (available online)
• 1 thumb-sized piece dried kelp (kombu) (available online)
• 100g/3½oz raw prawns
• shelled
• 2 scallops
• 150g/5½oz salmon fillet
• skinned and cut into bite-sized pieces
• 150g/5½oz halibut fillet
• skinned and cut into bite-sized pieces
• 150g/5½oz sea bass fillet
• skinned and cut into bite-sized pieces
• 150g/5½oz red mullet fillet
• skinned and cut into bite-sized pieces
• handful shiitake mushrooms
• handful dried Wood Ear mushrooms
• 200g/7oz oyster mushrooms
• 1 Chinese cabbage
• thinly sliced
• 2 carrots
• thinly sliced
• 200g/7oz purple sprouting broccoli
• bunch spring onions
• thinly sliced
• 40g/1½oz dried dulse seaweed (available online)
• rehydrated in water and drained
• to garnish
• 3 tbsp white miso paste
• 2–3 tbsp runny honey
• 3 tbsp mirin
• 3 tbsp sunflower oil
• 1 lemon
• juice only
• 1 aubergine
• diced
• 1 head broccoli
• broken into small florets
• 1 tbsp sesame seeds
• to garnish

Directions

• Make the dipping sauce by mixing together all the ingredients in a bowl. Cover and leave to steep for 24 hours.
• To make the miso vegetables
• preheat the oven to 200C/180C Fan/Gas 6.
• Mix together the miso paste
• honey
• mirin
• oil and lemon juice.
• Toss the aubergine and broccoli with the miso dressing in a large roasting tin. Roast for 30 minutes
• then scatter over the sesame seeds.
• Meanwhile
• to make the seafood hotpot
• bring 400ml/14fl oz water to the boil and add the dried kelp. Set aside for an hour.
• Put the seafood and vegetables in a serving dish. Strain the stock and pour it back into the pan. Bring back to the boil
• drop in the seafood and vegetables
• then remove from the heat and set aside for 15 minutes
• or until the seafood is cooked through. Garnish with the seaweed.
• Serve the hotpot with the miso vegetables and dipping sauce.