Title: Seafood Stew (Yosenabe)
Categories: Japanese Soup
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

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