Japanese Seafood Stew
- Ready In:
- 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
- Soak noodles in warm water for 20 minutes.
- Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps.
- 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.
- Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths.
- 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.
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