Japanese-Style Ttoro

Ingredients

In this Japanese adaptation of Ttoro, the traditional Basque flavors are enhanced with Japanese ingredients and cooking techniques. The original Ttoro typically includes ingredients like tomatoes, peppers, and white wine, which are replaced with miso, soy sauce, and dashi in the Japanese version. The result is a dish that retains the heartiness of Ttoro while incorporating the umami flavors that are characteristic of Japanese cuisine. We alse have the original recipe for Ttoro, so you can check it out.

• 500g (1.1 lb) mixed seafood (prawns, clams, fish fillets) 500g (1.1 lb) mixed seafood (prawns, clams, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons miso paste 2 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon sugar 1 tablespoon sugar
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the mixed seafood to the pot and cook for a few minutes until they start to turn opaque.
3. 3.
   In a small bowl, whisk together the miso paste, soy sauce, dashi broth, mirin, sake, and sugar until well combined.
4. 4.
   Pour the miso mixture into the pot with the seafood. Stir well to combine.
5. 5.
   Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Japanese-Style Ttoro hot, garnished with sliced scallions. Accompany with steamed rice.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Dashi broth — If you can't find dashi broth, you can substitute it with fish stock or vegetable broth.
• Miso paste — Use a good quality miso paste for the best flavor. White or red miso will work well in this recipe.

Tips & Tricks

• For a spicier kick, add a pinch of shichimi togarashi (Japanese seven spice) to the stew.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the Japanese-Style Ttoro with a side of pickled vegetables for added freshness and tanginess.
• If you prefer a thicker broth, you can dissolve a small amount of cornstarch in water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Japanese-Style Ttoro in individual bowls, accompanied by steamed rice. Sprinkle some sliced scallions on top for a pop of color and freshness. Enjoy this comforting seafood stew with a pair of chopsticks and savor the flavors of the ocean.

Presentation advice

To enhance the presentation of the Japanese-Style Ttoro, arrange the seafood attractively in the bowl and garnish with a sprinkle of toasted sesame seeds. Serve the stew in traditional Japanese ceramic bowls for an authentic touch.