Seafood Yuzu Hotpot and Pear Tea
Bright yuzu broth with mussels, fish, udon, and crisp sui choy — perfect for winter warmth. Pair it with soothing Pear Tea for a comforting balance of bright and mellow flavours.
Recipe - Richmond - Ackroyd
Seafood Yuzu Hotpot and Pear Tea
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
Hotpot:
Daisho - 1 Yuzu Hotpot Soup Base
Kumai Handmade Frozen Udon, 1 serving
Whole Cooked Blue Mussels, 1 pack
Baby Sui Choy, 1 head of baby sui choy
3 Fish Frozen Snakehead Fish, 1 pack
Pear Tea:
Fancy Brown Pear (Qiu Yue Pear) 2 Pears
Chan Kee - Seedless Red Dates, 5 Dates
Fat Choy - Dried White Fungus, 1 dried white fungus
Ngai Hoi - Dried Tangerine Peel, 1 dried Tangerine peel
Chan Kee - Dried Goji Berry, 1 tbsp
Taikoo - Rock Sugar, 3 tbsp
Directions
Hotpot:
In a large pot, combine all ingredients and bring to a boil.
Let cool and enjoy!
Pear Tea:
Prepare the pear; peel, core, and chop the pear into chunks
Place the all the ingredients into a pot and bring to a boil, then reduce the heat to a simmer
Let it simmer for your preferred amount of time, 10-30minutes.
Strain the liquid and enjoy.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Directions
Hotpot:
In a large pot, combine all ingredients and bring to a boil.
Let cool and enjoy!
Pear Tea:
Prepare the pear; peel, core, and chop the pear into chunks
Place the all the ingredients into a pot and bring to a boil, then reduce the heat to a simmer
Let it simmer for your preferred amount of time, 10-30minutes.
Strain the liquid and enjoy.