主頁
關於史雲生
新春鮮味煮意
中秋食譜特集
醃肉炒菜極鮮雞汁特集
史雲生產品
極鮮清雞湯系列
清雞湯系列
豬骨湯系列
瑤柱上湯
金華火腿上湯
極鮮雞汁
調味雞汁
食譜及烹飪短片
中英食譜
最新優惠
主頁
食譜及烹飪短片
日式海鮮火鍋
Yosenabe (Japanese Seafood Hotpot)
#Swanson Japanese Seafood Broth
Difficulty
Servings
For 4
Cooking Time:
15 mins
Swanson Japanese Seafood Broth
Ingredients
Swanson Japanese Seafood Broth
1.5L
Mirin
¼ cup
Hotpot Ingredients
Cod
as appropriate
Prawns
as appropriate
Clams
as appropriate
Scallops
as appropriate
Tofu
as appropriate
Shiitake
as appropriate
Konnyaku knots
as appropriate
Narutomaki
as appropriate
Welsh onion
as appropriate
Haruna
as appropriate
Udon
as appropriate
1
All hotpot ingredients washed and cut. Set aside.
2
In a pot, bring Swanson Japanese Seafood Broth and mirin to boil, then add hotpot ingredients, reduce heat to medium or low, and enjoy.
3
Add udon or ramen at the end according to your own preference.
泰式海鮮湯鍋
難易度
香茅卜卜蜆鍋
難易度
韓式泡菜海鮮豆腐湯鍋
難易度
魚肚雞湯鍋
難易度
北海道3.6牛乳豬骨鍋
難易度
45分鐘
韓式部隊鍋(健康版)
難易度
30分鐘