Seafood Stew (yosenabe)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Japanese, Soups & ste | 1 | Servings |
INGREDIENTS
| 12 | Clams | |
| 1 | lb | Sea bass, cubed |
| 1 | Piece dried kelp | |
| 1/4 | c | Soy sauce |
| 2 | T | Mirin, sweet rice wine |
| 12 | Shrimp | |
| 1 | Fish cake, cut into cubes | |
| 1 | lb | Fresh mushrooms |
| 2 | Heads lettuce | |
| 1 | Tofu cake, cubed |
INSTRUCTIONS
Steam clams. Save broth and add water to make one quart of liquid. Pour into large pot, add all ingredients. Boil gently until lightly cooked. Serve in four individual bowls. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 729
Calories From Fat: 122
Total Fat: 13.6g
Cholesterol: 285.8mg
Sodium: 2751.4mg
Potassium: 3163.2mg
Carbohydrates: 22.2g
Fiber: 5.7g
Sugar: 11.1g
Protein: 129.9g