Seafood Nabe

A steaming dashi broth where shrimp and cod remain pearly. Vegetables soak up the depth of miso paste for a complete meal served directly from the pot.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 485
• Protein: 69 g
• Carbs: 27 g
• Fat: 9 g

Ingredients

• 1.5 L dashi stock ( clear )
• 400 g Atlantic cod ( in large cubes )
• 12 piece Shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 200 g Loligo vulgaris ( in rings )
• 200 g firm tofu ( cubed )
• 1 piece Chinese cabbage ( roughly sliced )
• 8 piece shiitake mushroom ( stems removed )
• 2 piece Leek ( sliced diagonally )
• 2 piece Carrot ( sliced )
• 2 tbsp miso paste ( white or red )
• 50 ml Sake or rice alcohol
• 2 tbsp mirin
• 3 tbsp soy sauce
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Preparation of the broth base

   In a large pot, pour the dashi broth, sake, mirin, soy sauce, and grated fresh ginger. Bring to a boil then lower the heat to maintain a constant simmer.

2. Cutting vegetables and tofu

   Cut the Chinese cabbage into large sections. Slice the carrots into thin rounds and the leeks into whistles. Cut the firm tofu into large 3 cm cubes. Score the caps of the shiitakes in a cross.

3. Preparing the seafood

   Cut the cod into large regular pieces. Clean the mussels. Trim the squid and cut into rings. Keep the shrimp whole so they retain their juice.

4. Progressive cooking

   Place the firmest vegetables (carrots, leeks) and the tofu in the broth. Cook for 5 minutes. Add the fish, shrimp, mussels, and squid. Cover and poach until the mussels open.

5. Miso binding

   Take a ladle of hot broth and dissolve the miso paste in it. Pour everything back into the pot off the heat so as not to cook the miso, which preserves its aromas.

Chef's tips

• Never boil the broth once the miso is added, as it destroys its subtle flavor.
• Save the remaining broth to cook white rice at the end of the meal, known as Zosui.

Storage

Consume immediately. Fish does not reheat well over long periods.