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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An all-in-one Japanese meal from Good Food Magazine, April 1986. Ingredients:
2 ounces cellophane noodles |
12 large shrimp |
10 ounces monkfish fillets or 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 |
Directions:
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.
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