Japanese hot pot with pollock, cabbage, and kombu dashi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Japanese hot pot with pollock, cabbage, and kombu dashi

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 350 Calories/Serving

20 Minutes

Made with shiitake mushrooms, vegetables, and fish simmered in a savory seaweed broth, this Japanese-style hot pot is the fastest way to warm your belly. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1-inch piece organic fresh ginger
  • Two 4-inch squares kombu
  • ½ ounce dried shiitake mushrooms
  • 1 wedge organic green or other cabbage (about ½ pound)
  • 1 bunch organic broccoli leaves or other leafy greens (about 6 ounces)
  • Fish options:
  • 10 ounces wild skinless pollock pieces
  • 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 tablespoons coconut aminos
  • ¼ pound organic shredded carrots
  • 2 tablespoons toasted sesame oil

Nutrition per serving

Calories 350, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 560mg (24% DV), Total Carb. 26g (9% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 30g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the kombu dashi; soften the mushrooms

  • Cut the ginger lengthwise into ¼-inch-thick slices. 

In a large frying pan, combine the ginger, kombu, shiitake mushrooms, and 3 cups water and bring to a boil. (For 4-serving instructions, see Chef’s Tip.) Using a slotted spoon, remove the kombu and discard. Cover the pan and continue to boil, stirring occasionally, until the mushrooms have softened, 3 to 5 minutes. While the kombu dashi is cooking and the mushrooms are softening, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Cut away any core from the cabbage; cut the cabbage into 2-inch pieces.
  • Remove any coarse stems from the broccoli leaves; cut the leaves into 2-inch pieces.
  • Pat the fish dry with a paper towel (if using barramundi, discard the skin). Cut the salmon, barramundi, or halibut into 2-inch pieces. Season the fish lightly with salt and pepper. 

3

Finish the hot pot

To the pan with the kombu dashi and mushrooms, stir in the coconut aminos and season with salt and pepper. Arrange the cabbage, broccoli leaves, fish, and carrots on top of the broth, then cover and bring to a simmer. Cook, gently pressing the ingredients into the broth and spooning the broth over occasionally, until the vegetables are crisp-tender and the fish is opaque and cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper and the toasted sesame oil.

Serve

Transfer the hot pot to the table and invite everyone to serve themselves. Remove and discard the ginger slices before eating.

Kids Can!
  • Measure the water for the kombu dashi and mushrooms.
  • Combine the ginger, kombu, mushrooms, and water.
  • Time the cooking.