japanese donabe clay pot seafood soup
Prep time
Cook time
Total time
This Japanese seafood soup should be made in a clay pot cooker, called a donabe; this recipe is suitable for a small donabe (available for purchase at Uncommon Goods here)
Serves: 2
  • 2 cups dashi
  • ¼ cup mirin
  • ¼ cup low-sodium soy sauce
  • 2 scallions, sliced thin, julienne style and soaked in a small bowl of ice water
  • 2 cups Napa cabbage, rinsed and cut into 2-inch sized pieces
  • 4 littleneck clams
  • 4 jumbo shrimp, head on
  • 1 haddock filet, cut into 2-inch chunks
  • 3 ounces enoki mushrooms
  • 1 cup baby carrots
  1. Mix dashi, mirin, and soy sauce in a medium bowl.
  2. Soak scallions in ice water until they begin to curl, about 8-10 minutes. Drain and squeeze dry in paper towels; set aside.
  3. Line the donabe with the napa cabbage.. Arrange clams, shrimp, haddock, mushrooms, carrot, and about a ¼ cup of scallion pieces; add dashi mixture.
  4. Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and shrimp and fish are cooked through, 5–8 minutes.
  5. Serve topped with drained scallions.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/05/japanese-donabe-clay-pot-seafood-soup.html