• Miwa

ASIAN SEAFOOD MIX RECIPE



Do you have seafood mix in your freezer??

If you are looking for the recipe of seafood mix other than pasta and soup, you come to the right place!


Today's asian seafood mix recipe is very nourishing, comforting and savory.

Just perfect for the season of fall and winter.


It's whip up under 15mins!


Please give it a try on your busy weekday night!





<ASIAN SEAFOOD MIX RECIPE>


<Yield> 3 servings


<Prep time> 6 mins


<Cook time> 8 mins


<Ingredients>

100g / 1 cup of frozen seafood mix

1 cup of chopped leek

1 cup of mushrooms( enoki mushroom & shimeji mushroom)

1 bok choy

200g of firm tofu

4 crab sticks



Seasonings

-1 tbsp of soy sauce

-½ tsp of salt

-1 tbsp of mirin without MSG

-2 tbsp of rice wine without MSG and salt

-1 cup of chicken broth (1 cup of water + 2 tsp of Asian chicken stock powder without MSG)

-1 tbsp of oyster sauce without MSG

-1 tsp of organic potato starch+ 2tsp of water

-1 tbsp of Toasted sesame oil


<Optional toppings>

chili oil

Japanese seven spices



<Directions>

1; Dissolve 1 tsp of salt into 1 cup of water. Soak frozen seafood mix to thaw. Leave them for about 1hour. Drain the water and wipe off the excess moisture completely.





2; Chop white part of leek into bite size pieces. Cut off the stem of mushrooms and tear off into bite size. Separate the leaf and stalk of bok choy then, cut into bite size. Cut tofu into 1 inch dice. Mix 1 tsp of potato starch + 2 tsp of water.




2; In a pan, add chicken stock, rice wine, salt, mirin, soy sauce, and oyster sauce. In goes mushroom and leek. Cook them for 3mins. Add Tofu, seafood mix and stalk of bok choy. Cook it for another 2mins with the lid on. Add club stick and leaf of back choi. Cook it for another 1min then thicken the sauce by adding potato starch. Continue to simmer for another 1-2 mins. Off the heat and drizzle some toasted sesame oil.





3; Plate them along with the chopped spring onion and chili oil.





<Miwa’s tips>

・By thawing seafood mix in salted water, you can remove the fishy smell and retain the texture of seafood.


・You can add mushroom, leek and carrot for more options.


・If you are sensitive to the smell of shellfish, add grated ginger!


・Depending on which brand of chicken stock you are using, the sodium contents varies. Feel free to adjust the taste by adding salt or water.



<Recommended side dish>

JAPANESE MIXED RICE SALAD



<Storage time>

Store it in a air-tight container in the fridge for 3days.






2020/09/20 MIWA


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