Authentic Japanese Hot Pot with Wild Alaska Pollock

Proud to share this recipe from Miho Kawanaka-Dueber, a member of the American Seafoods family!

Ingredients:
Japanese Broth (4 1/2 cup water and 1 1/2 tbsp dried bonito flakes) 
1/2 cup Sake 
1/2 cup Soy Sauce
1/2 cup Mirin (Rice Wine)
Daikon Radish (Peeled and cut into 3/4 inch rounds)
Carrot (Medium, cut into 1-inch slices) 
Green Onions (cut into 2-inch pieces) 
Nappa Cabbage (sliced)
Enoki Mushrooms
Shiitake Mushrooms
1 Perfect Pollock Portion® (5-6 oz., cut into 1-inch slices)
5-6 oz. Pork (thin slice)
1/2 pack Firm Tofu, cubed
Shrimp
Manila Clams
1 oz. Shirataki Noodles
2 cups Rice
1 Egg

Directions:
Make your soup by bringing your Japanese broth, sake, soy sauce, and mirin to boil. 

There are two methods of cooking. In the first, place all your ingredients in a pot, add the soup, and cook all the ingredients at once. In the second method, heat up the soup, place all ingredients on plates, and let your diners cook each ingredient by itself on a portable cook top on your table. 

After the ingredients have been eaten, make a rice porridge with the leftover soup by adding rice and bringing it to boil. Add a beaten egg, steam for one minute, and eat.