Skip to main content

Japanese-style seafood hotpot

Skip to IngredientsSkip to Method

Japanese-style seafood hotpot recipe takes just 30 minutes and a weeknight feast is ready!

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Japanese-style seafood hotpot


  • 2 cups (500ml) fish stock
  • 2 tbs Coles Asia Soy Sauce
  • 1 tbs mirin seasoning
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 1 carrot, peeled, thinly sliced
  • 1 zucchini, thinly sliced
  • 440g pkt udon noodles
  • 200g peeled thawed edamame or broad beans
  • 410g can baby corn, rinsed, drained
  • 300g thawed seafood marinara mix
  • 300g firm white fish fillets, cut into 2cm pieces
  • 2 tbs miso paste
  • sliced spring onion, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bring the stock, soy sauce, mirin, garlic and ginger to the boil in a large saucepan over medium-high heat. Add the carrot. Cover and cook for 5 mins. Add the zucchini and noodles. Cook, partially covered, for 2 mins or until the carrot and zucchini are just tender.
  2. Step 2

    Add edamame or broad beans, corn, marinara mix and fish to the pan. Cook, partially covered, for 3-4 mins or until the noodles and vegetables are tender and the seafood is cooked through.
  3. Step 3

    Transfer 1 cup (250ml) of the cooking liquid to a heatproof bowl with the miso paste. Whisk to combine. Add to the pan and cook, stirring, for 1 min or until well combined and heated through.
  4. Step 4

    Divide the seafood hotpot among serving bowls. Sprinkle with spring onion.