Okisuki: Japanese Fish and Seafood Stew

This dish is often served right at the table and is usually made for no more than 4 people. Making the stew in larger quantities can make cooking and serving difficult. When selecting a fish for the stew, choose one that will not fall apart easily. We suggest halibut, salmon, or snapper. We also recommend reserving some of the stock in which to poach the fish separately to assure that it does not get overcooked. This meal is very flavorful and warming—good for a fall or winter evening.

SERVES: 4

INGREDIENTS:

JAPANESE STOCK

• 6 cups water
• two 3- to 5-inch pieces of kombu seaweed
• 1 cup bonito fish flakes
• 1/2 cup mirin
• 2 teaspoons salt

OKISUKI

• 1 pound fresh, firm fish (deboned and cut into 2-inch pieces)
• 1/4 pound cleaned shrimp
• 1 3 1/2 -ounce package bean thread noodles
• 1/2 pound firm tofu, cut into I-inch squares
• 1/2 cup mirin
• 1 sweet red or yellow bell pepper, sliced
• 1 cup mushrooms, quartered or halved (depending on the size)
• 2 bunches scallions, cut into 2-inch pieces
• 2 cups Chinese cabbage or greens
• 1 cup pea pods, deveined

INSTRUCTIONS:

JAPANESE STOCK

1. Add kombu to water and bring to a boil. Add bonito flakes as soon as it comes to a boil.
2. Immediately turn off the heat. Cover and let sit for 5 minutes. Strain. Add mirin and salt.

OKISUKI

1. If you choose to cook the fish and shrimp separately, place Vi cup Stock in a saute pan. Poach the fish in the stock as the vegetables are cooking. Watch the fish and shrimp carefully so that it does not overcook. Fish will take approximately 5 minutes; shrimp will cook in 2 to 3 minutes, depending on the size of the shrimp.
2. In a shallow stock or soup pot, bring the stock to a boil. Add the bean thread noodles, tofu, mirin, bell pepper, and mushrooms.
3. If you choose to cook the fish with the stew, add it with these vegetables. Bring this to a boil, and then reduce the heat. Simmer gently, covered, for 3 to 4 minutes.
4. Add scallions and cabbage or greens, cover and simmer for 2 minutes. Add pea pods and let cook for a brief 30 seconds.
5. Serve immediately. We find it easiest to bring the pot to the table. Ladle vegetables, tofu, and noodles into individual serving bowls, and top with fish or seafood.