Title: Seafood Stew (Yosenabe)
Categories: Japanese, Soups & ste
Yield: 1 Servings

12 Clams
1 lb Sea bass; cubed
1 Piece dried kelp
1/4 c Soy sauce
2 tb Mirin (sweet rice wine)
12 Shrimp
1 Fish cake; cut into cubes
1 lb Fresh mushrooms
2 Heads lettuce
1 Tofu cake; cubed

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
on Nov 10, 1997