Japanese Seafood Stew

Ingredients

• 2 ounces cellophane noodles
• 12 large shrimp
• 10 ounces monkfish fillets or tile fish fillets or 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 bottled clam juice
• 3 tablespoons mirin (syrupy rice wine)
• 1/3 cup light soy sauce

Directions

1. 1

   Soak noodles in warm water for 20 minutes.

2. 2

   Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps.

3. 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. 4

   Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths.

5. 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.