Seafood Sukiyaki Recipe
Ingredients
| Seafood stock | 2 Quart | |
| 5 slices fresh ginger, each the size of a quarter | ||
| Rice wine | 1/2 Cup (16 tbs) | |
| Sweet rice | 1/3 Cup (16 tbs) | |
| 1/4 cup reduced-sodium Japanese soy sauce | ||
| Lobster | 1 Large | |
| Shiitake mushrooms | 12 , dried | |
| 12 pieces fu (wheat gluten), each about 1 inch (optional) | ||
| Whole wheat | 3 Ounce | |
| 1/2 pound fresh white mushrooms, sliced | ||
| Napa cabbage | 1/2 pound, shredded | |
| 1/2 pound fresh spinach, cut into 1-inch-wide ribbons | ||
| Bean sprouts | 1/2 pound | |
| 12 medium scallions, trimmed, cut on severe angle into 2-inch lengths | ||
| 1 cake (6-ounce) grilled tofu (yakidofu) or plain soft bean curd, cut into 12 cubes | ||
| Shrimp | 18 Medium, deveined | |
| 1/2 pound sea scallops, quartered, or whole bay scallops | ||
| 1/2 pound fresh tuna or swordfish, cut into 3/4-inch cubes | ||
Directions
1. Pour the dashi into a large nonreactive saucepan. Add the ginger, sake, mirin and soy sauce. Reserve.
2. Kill the lobster by piercing it lengthwise at the center of the cross-shaped mark behind its head with a large heavy knife. Split the entire lobster lengthwise after it has stopped kicking. Scoop out the tail meat. Spoon out and reserve the liver (tomally) which is dark green and the roe (if present) which is grey-green. Crack the claws with a nutcracker or mallet and scoop out the flesh. Cut all of the lobster meat into 3/4-inch pieces and reserve. Rinse the shells and add to the dashi (if not using lobster, add shrimp shells). Place over moderate heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain, discarding the solids; strain.
3. Pour 2 cups hot water over the shiitake in a medium bowl and let soak for about 1 hour to soften. Drain. Cut out and discard the tough stems. If using fresh shiitake, simply slice off the stems; do not soak. If desired, cut out decorative Xs in the top center of each cap, using a paring knife to make each groove. Strain the soaking liquid into the dashi.
4. Place the fu in a small bowl and add 1 cup of cold water. Let soak for 5 minutes to soften. Drain and gently squeeze out excess water.
5. Pour about 2 quarts of water into a large saucepan and bring to a boil over high heat. Drop in the soba and bring to a boil, stirring constantly. Pour in 1/2 cup cold water to stop the boil. Return to a boil. Again, pour in 1/2 cup cold water to stop the boil. Return to a boil and cook, stirring frequently, until firm but tender. Drain; rinse under cold water and drain again.
6. On 1 or 2 large platters or trays, arrange the lobster, shiitake, fu, soba, sliced fresh mushrooms, Napa cabbage, spinach, bean sprouts, scallions, tofu, shrimp, scallops and tuna or swordfish. (This can also be done on individual plates if you prefer.)
7. Pour half the flavored dashi into a large sukiyaki pot, flameproof shallow casserole or electric skillet and bring to a boil on a burner at the table. Guests use chopsticks to dip the ingredients into simmering stock to cook and then transfer them to a small plate to eat. To cook the tomally and roe, lower it in with a large spoon or ladle for a minute. Serve small soup bowls alongside for the tasty broth. Ingredients take only 1 to 2 minutes to cook. When the broth gets low, pour in the rest and bring to a boil. Continue dipping and eating in this manner.
2. Kill the lobster by piercing it lengthwise at the center of the cross-shaped mark behind its head with a large heavy knife. Split the entire lobster lengthwise after it has stopped kicking. Scoop out the tail meat. Spoon out and reserve the liver (tomally) which is dark green and the roe (if present) which is grey-green. Crack the claws with a nutcracker or mallet and scoop out the flesh. Cut all of the lobster meat into 3/4-inch pieces and reserve. Rinse the shells and add to the dashi (if not using lobster, add shrimp shells). Place over moderate heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain, discarding the solids; strain.
3. Pour 2 cups hot water over the shiitake in a medium bowl and let soak for about 1 hour to soften. Drain. Cut out and discard the tough stems. If using fresh shiitake, simply slice off the stems; do not soak. If desired, cut out decorative Xs in the top center of each cap, using a paring knife to make each groove. Strain the soaking liquid into the dashi.
4. Place the fu in a small bowl and add 1 cup of cold water. Let soak for 5 minutes to soften. Drain and gently squeeze out excess water.
5. Pour about 2 quarts of water into a large saucepan and bring to a boil over high heat. Drop in the soba and bring to a boil, stirring constantly. Pour in 1/2 cup cold water to stop the boil. Return to a boil. Again, pour in 1/2 cup cold water to stop the boil. Return to a boil and cook, stirring frequently, until firm but tender. Drain; rinse under cold water and drain again.
6. On 1 or 2 large platters or trays, arrange the lobster, shiitake, fu, soba, sliced fresh mushrooms, Napa cabbage, spinach, bean sprouts, scallions, tofu, shrimp, scallops and tuna or swordfish. (This can also be done on individual plates if you prefer.)
7. Pour half the flavored dashi into a large sukiyaki pot, flameproof shallow casserole or electric skillet and bring to a boil on a burner at the table. Guests use chopsticks to dip the ingredients into simmering stock to cook and then transfer them to a small plate to eat. To cook the tomally and roe, lower it in with a large spoon or ladle for a minute. Serve small soup bowls alongside for the tasty broth. Ingredients take only 1 to 2 minutes to cook. When the broth gets low, pour in the rest and bring to a boil. Continue dipping and eating in this manner.
Chef
