Japanese Fish Stew Japanese cooking recipe

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Type: Ali''s Green Sauce Free Cooking Recipe - Mexican It's alright! Ingredients / Directions 3 avocadospeeled and pitted 3 green tomatoes 4 fresh tomatilloshusks removed 3 cloves garlicpeeled 2 jalapeno peppersseeded and halved 5 sprigs fresh cilantro 1 1/2 cup(s)s sour cream salt to

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Tag : Mexican

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| Japanese

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8 dried shiitake mushrooms
2 cups water
1/4 cup oil
1 medium onion, thinly sliced
1 large carrot, julienned
2 celery ribs, diagonally sliced
1/4 head white cabbage, thinly sliced
1/2 teaspoon salt
8 cups vegetable broth
1 1/2 lbs fish, cut in cubes (I used tilapia)
4 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1/2 lb snow peas, stemmed
3 scallions, diagonally sliced

1Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
2Trim and discard the mushroom stems. Slice the caps.
3Sauté the onion in the oil, in a large soup pot for a few minutes.
4Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
5Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
6Add the fish and mushrooms, simmering for 5-7 more minutes.
7Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
8Add the snow peas and scallions, and serve.

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