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

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

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.

No additional tips available.

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

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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.

Japanese Seafood Stew

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