Uht Sukusuk with a Japanese Chinese Twist

Ingredients

In the original Inuit cuisine, Uht Sukusuk is typically prepared with local ingredients such as seal meat, fish, and berries. However, in this Japanese Chinese adaptation, we have replaced the traditional ingredients with a variety of seafood like shrimp, scallops, and squid. Additionally, we have incorporated Japanese Chinese flavors by using soy sauce, ginger, garlic, shiitake mushrooms, bok choy, and sesame oil. These modifications give the dish a unique twist while still maintaining its essence. We alse have the original recipe for Uht sukusuk, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) scallops 500g (1.1 lb) scallops
• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 4 baby bok choy, halved 4 baby bok choy, halved
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the sliced shiitake mushrooms to the pot and cook until they start to soften.
3. 3.
   Pour in the fish or vegetable broth and bring it to a simmer.
4. 4.
   Add the shrimp, scallops, and squid to the pot and cook until they are just cooked through and tender.
5. 5.
   Stir in the soy sauce and season with salt and pepper to taste.
6. 6.
   Add the halved baby bok choy to the pot and cook for an additional 2-3 minutes until they are wilted but still retain their vibrant green color.
7. 7.
   Remove the pot from heat and garnish with fresh cilantro.
8. 8.
   Serve the Uht Sukusuk hot, accompanied by steamed rice or noodles.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
• Scallops — Pat the scallops dry before cooking to ensure a nice sear and avoid excess moisture.
• Squid — If using fresh squid, make sure to clean it thoroughly by removing the innards and the transparent cartilage. If using frozen squid, thaw it completely before cooking to prevent toughness.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil or sprinkle some red pepper flakes before serving.
• Feel free to add other vegetables like snow peas or bell peppers for added color and flavor.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Experiment with different types of seafood to suit your taste preferences.
• Serve the Uht Sukusuk with a side of steamed rice or noodles to make it a complete meal.

Serving advice

Serve the Uht Sukusuk in individual bowls, making sure to distribute the seafood and vegetables evenly. Garnish each bowl with fresh cilantro for a pop of color and added freshness. Accompany the dish with steamed rice or noodles to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables in an aesthetically pleasing manner in each bowl. Drizzle a little extra soy sauce on top for added flavor and visual appeal. Serve the Uht Sukusuk with a side of steamed rice or noodles on a separate plate to create an inviting and complete meal.