RING BROS MARKETPLACE

Chef Don's Favorite Cape Cod Seafood Recipes

CAPE COD SEAFOOD
Nabemono (One Pot Stew)
Serves 4

4 cups Dashi                            1/2 cup Sake
2 tsp. Salt                            1 clove Garlic, whole
16  Shrimp                            1 lb. Mackerel
3 oz. Shitaki Mushrooms                    3 oz. Oyster Mushrooms
3 oz. Baby Portabella Mushrooms                3 oz. Daikon Radish
4 oz. Sno-Peas                            4 oz. Carrots
4 oz. Celery                            4 oz. Chinese Cabbage
8 oz. Udon Noodles

    Place the dashi, sake, garlic and salt in a pot and bring to a boil. Reduce heat to a strong simmer. You will add the ingredients in order of cooking times. The ingredients that take the longest go in first and so on. Add the Carrots, celery, daikon, and cabbage. Add the mushrooms and the seafood. When everything has finished cooking each person should remove the items they want and place them into their bowl with some ponzu and their desired garnish. Add the udon noodles to the simmering broth. When the noodles have finished coking everyone should take some into their bowl.

Garnishes
Seaweed                           
Scallions
Red Pepper                           
Grated Radish
 
 
 

Simple Dashi (Broth)

4 cups Water                              
1 sheet Dried Seaweed

    Simmer the seaweed and water for 5 minutes and strain.
 
 
 
Ponzu (Citrus Sauce)

1/4 cup Soy Sauce                      
 2 Tbsp. Mirin
2 Tbsp. Lemon Juice                       
1 Tbsp. Orange Juice
2 Tbsp. Rice Wine Vinegar                   
1 Tsp. Ginger


    Mix all of the ingredients in a bowl. Refrigerate for 1 hour.

 

Ring Bros. Marketplace
485 Route 134, South Dennis, Cape Cod
508-394-2244

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