Japanese Seafood Stew Recipe

Name: Japanese Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces cellophane noodles; 12 large shrimp; 10 10 ounces tile fish fillets or 10 ounces scrod fillets; 4 ounces fresh shiitake mushrooms; 4 ounces fresh kale, rinsed; 4 scallions; 12 slices carrots, 1/4-inch thick; 2 cups dashi (Japanese stock) or 2 cups bottled clam juice; 3 tablespoons mirin (syrupy rice wine); 1/3 cup light soy sauce

Servings: persons

1
Soak noodles in warm water for 20 minutes.
2
Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps.
3
Tie kale stems together with kitchen string; blanch in lightly salted boiling water for 10 seconds. Drain; rinse under cold running water. Squeeze water from kale. Trim off tied stems.
4
Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths.
5
Mix dashi, mirin, and soy sauce in flameproof casserole. Heat to boiling, then reduce heat to maintain steady simmer. Add scallions, carrots, and kale; simmer 3-4 minutes. Add mushrooms and then pieces of fish, one at a time. Simmer 1 minute, skimming any foam from surface. Add shrimp; simmer 30 seconds. Remove from heat. Stir in noodles. Cover pot and bring to table.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces cellophane noodles, 12 large shrimp, 10 10 ounces tile fish fillets or 10 ounces scrod fillets, 4 ounces fresh shiitake mushrooms, and more.

Yes, Japanese Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions