JAPANESE FISH STEW
For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.
Provided by Aunt Cookie
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- Trim and discard the mushroom stems. Slice the caps.
- Sauté the onion in the oil, in a large soup pot for a few minutes.
- Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- Add the fish and mushrooms, simmering for 5-7 more minutes.
- Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- Add the snow peas and scallions, and serve.
Nutrition Facts : Calories 220.2, Fat 10.6, SaturatedFat 1.7, Cholesterol 2.4, Sodium 1482.2, Carbohydrate 23.5, Fiber 3.1, Sugar 7.7, Protein 5.8
JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)
Steps:
- Gather the ingredients.
- If the fish fillet will be cooked with the skin intact, score the skin.
- Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
- Drain the hot water.
- Immerse the fillets in cold water.
- Drain again and set aside.
- Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
- Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
- Cook the fish for 10 minutes over medium-high heat.
- Continue to cook the fish until the simmering sauce is reduced to half.
- Add the tamari and ginger.
- Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
- Remove the pan from the heat.
- Serve the fillets in shallow individual dishes.
- Pour some of the simmering sauce over the fish.
- Garnish with sliced green onions or fresh ginger, if desired.
Nutrition Facts : Calories 355 kcal, Carbohydrate 21 g, Cholesterol 149 mg, Fiber 0 g, Protein 39 g, SaturatedFat 0 g, Sodium 983 mg, Sugar 16 g, Fat 2 g, ServingSize 4 plates (serves 4), UnsaturatedFat 0 g
JAPANESE SEAFOOD STEW
Make and share this Japanese Seafood Stew recipe from Food.com.
Provided by JackieOhNo
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 300.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 49.9, Sodium 1612.7, Carbohydrate 47.5, Fiber 6.9, Sugar 2.5, Protein 26.1
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