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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Seafood Toban Yaki Recipe

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This recipe for Seafood Toban Yaki is from Katie Kay's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Lemons, sliced
Green onion, chopped
Oyster mushrooms
3 cups (1 bottle) of sake
1 lb King Crab, use kitchen shears to cut the shells lengthwise like a canoe, leaving meat inside
12 Littleneck clams
1/2 lb jumbo scallops, rinsed and de-bearded
2 lobster tails, with shell cut down center of the back, meat separated from shell edge with fingers, leaving meat in shell
12 Jumbo shrimp, headless, raw
12 live mussels
3 T Shichimi Togarashi
Directions:
Directions:
Combine all ingredients except crab in Dutch oven and stir to combine. Add crab. Cover and steam for 5 minutes or until shrimp is pink and clams and mussels are opened. Serve with white rice.

 

 

 

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