Food Network: Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake

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Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake
Copyright, 2000, Ming Tsai and Tom Berry, All Rights Reserved

Ingredients
2 tablespoons canola oil
1 tablespoon fresh ginger, chopped
1 cup shiitake mushrooms, sliced
1 cup bok choy, chopped
1 cup tomatoes, chopped
9 large shrimp, peeled
12 ounces mixed fish cut into 1/2-inch pieces
8 mussels, cleaned and de-bearded
9 small hard shell clams, such as Little Neck or Manila, cleaned
1-quart smoky dashi broth, recipe follows
2 cups fresh udon noodles

2 tablespoons butter
2 cups tatsoi
Salt and pepper, to taste

Directions
In a large saute pan coated with the canola oil, cook
the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat
for 1 minute. Add the mussels, clams, smoky dashi broth, noodles and butter and
simmer covered until the shellfish have opened, about 4 to 5 minutes.
Plating: Pour the broth and the fish into a large-shallow bowl so that the fish
shows through the top of the broth. Place the tatsoi on top of the fish. Season
with salt and pepper, to taste. Arrange the cut fish cakes around the top of the
fish and garnish with the aioli. Set out 4 smaller shallow bowls and ladle out the
respective portions making sure to include all the components in each

serving.

Ingredients
Smoky Dashi Broth:
1 cup sliced shallots
2 tablespoons garlic, chopped
2 tablespoons fresh ginger, chopped
4 very ripe tomatoes, cores removed, roughly chopped
1 tablespoon toasted and ground Szechwan peppercorns
1 cup sake
1/2 cup mirin
8 cups dashi
Salt and black pepper

Directions
In a large pot over medium heat, cook the shallots,
garlic, and ginger until transparent, about 20 minutes. Add the tomato and
Szechwan peppercorns and continue cooking for 5 minutes. Then add the sake and
reduce by a half. Add the mirin and dashi and simmer for 20 minutes. Season with
salt and pepper and lightly puree in a blender just until the tomato is just
broken up. Strain before using.

Ingredients
Spiraled Fishcake:
6 ounces white fish, roughly diced
1 egg*
2 tablespoons yellow miso
1/4 cup heavy cream

1 lemon, juiced
Black pepper
1/4 cup scallion greens, thinly sliced
2 sheets nori
6 to 8 strips red bell pepper
1 cup rice flour
1 to 2 cups soda water
Canola oil, for frying

Directions
In a food processor, combine the fish, egg, miso,
cream, and lemon juice until smooth. Season with black pepper and fold in the
scallions.
Lay the nori shiny side down on a rolling mat and spread a thin layer of fish

mousse over 3/4 of the nori. Place the pepper strips at the bottom of the nori and
roll, creating a spiral of nori and mousse. Seal the edge of the roll with a
little water. Repeat the procedure for the other roll. Whisk the rice flour and
soda water together until a thick pancake-like batter is achieved. Dip the nori
rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil
over high heat to 350 degrees. Fry the rolls until very golden. Remove, season
with salt and cut on the bias into thick slices.
Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1
cup canola oil Juice of one lemon Black pepper
In a food processor, puree the egg, miso, and garlic. While the processor is
running, slowly add the canola oil until the mixture thickens. Add the lemon juice
and season with pepper. Add a little water if the aioli is too thick.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.
Wine suggestion: Bastianich Vino da Tavola 1998