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japaneseutama· 2 servings

≈810 kkal · P 16.7g · L 22.2g · KH 135.9g (per recipe, TKPI estimate)

Yakizakana

Yakizakana
Photo: Ansgar Koreng, CC BY-SA 3.0 de · wikimedia-commons

Ingredients

  • 200g mixed seafood (shrimp, squid, fish fillets)
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar
  • 1/4 cup water
  • 1/4 cup dashi stock (or substitute with 1/4 cup water and 1/2 tsp dashi powder)
  • 1/4 cup sliced scallions

Instructions

  1. 1Prepare the seafood by cleaning and patting dry with paper towels.
  2. 2In a small bowl, mix together soy sauce, mirin, sake, grated ginger, minced garlic, salt, black pepper, and sugar.
  3. 3Heat vegetable oil and butter in a large skillet over medium-high heat.
  4. 4Add the seafood to the skillet and cook for 1-2 minutes on each side, until just opaque.
  5. 5Pour the sauce mixture over the seafood in the skillet.
  6. 6Add water and dashi stock to the skillet, stirring to combine.
  7. 7Cover the skillet and cook for an additional 2-3 minutes, until the seafood is cooked through and the sauce has thickened.
  8. 8Remove the skillet from heat and stir in sliced scallions.
  9. 9Serve hot with steamed rice.

Source: llm-generated