豪華海鮮刀削麵 
Deluxe Seafood Knife-Cut Noodles
Simple cooking
Enjoyed Japanese hot pot with family. For Father's Day, the restaurant offered a lobster seafood set with generous portions. We brought home the leftovers to cook again.
Deluxe Seafood Knife-Cut Noodles
Simple cooking
Enjoyed Japanese hot pot with family. For Father's Day, the restaurant offered a lobster seafood set with generous portions. We brought home the leftovers to cook again.
Cooking Instructions
- 1
To keep the seafood fresh, get some ice from the drink area to chill it. Once home, clean the lobster and use scissors to cut the lobster head and body in half. Remove the abalone from the shell and discard the innards. Trim the sharp parts from the shrimp head and tail, remove the shell, and make a cut along the back to remove the vein. Clean the clams.
- 2
Prepare the knife-cut noodles. Julienne the fresh ginger and chop the green onion.
- 3
In a pot, add 4 1/4 cups (1000 ml) of water and the julienned ginger. Bring to a boil, then add the seasoning packets and noodles. Use chopsticks to separate the noodles. Pour in the rice wine and add the lobster. When the lobster is almost cooked, add all the seafood and cook for 30 seconds. Sprinkle with chopped green onion and serve.
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