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Japanese Seafood Nabe - Please help!!!


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Japanese Seafood Nabe - Please help!!!

animatrixie | Nov 26, 2007 06:57 PM

I've been asked to cook a variation on Chiri-nabe using scallops, salmon fillets and shrimp. The only recipe I have wants the broth to have been flavored only with a piece of konbu. Does this seem strange to anyone? Wouldn't it at least require a light dashi? I've already got the ponzu and dipping ingredients down, it's just the broth configuration that is bothering me...cooking seafood in plain water just seems really unappealing to me...Any suggestions on broth variations would be great. Thanks!!! ^_^

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