Japanese Seafood Stew

Japanese Seafood Stew

Japanese Seafood Stew

Looking for a typical and tasty Japanese dish? Try this seafood stew, a winter soup from Japan with squids, ginger and tuna! Discover here the full recipe!

February 27, 2013

Type of dish

Cuisine

Season & Occasion

serves for

4

total time

0 HR 40 MIN

ingredients

squid
150 g, cleaned
stock
1500 ml, chicken
Ginger
peeled, cut into thin strips
Mushrooms
25 g
Soy
3 tbsp, sauce
Sherry
2 tbsp, dry
Red pepper
1 each, sliced
Tuna
1 each, steak, cut into chunks
Scallops
8 each, with corals
prawns
4 each, king, peeled
peas
150 g, snow
bean sprouts
1 handful
noodles
200 g, soba
lime
1 each, juiced

Preparation

Japanese Seafood Stew Recipe

Score the squid in a cross-cross pattern and cut the flesh into strips. Set aside.

Heat the stock in a large pan and add the ginger then gently bring to a boil.

Slice the mushrooms and add them to the pan with their soaking liquid. Add the soy sauce, sherry and the bell pepper.

Simmer for 10 minutes then add the tuna, simmer for 5 minutes then add the scallops with their corals. Bring to a simmer then add the king prawns, mange tout, bean sprouts, noodles and lime juice.

Bring to a simmer then add the squid. Continue cooking very gently for 1 minute then check the seasoning and serve immediately.

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