Seafood Naruto Recipe

Combine 6 cups dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin and 1 tablespoon sake in a medium pot. Bring to a gentle simmer over medium heat.

Whisk 1 tablespoon white miso paste with 2–3 tablespoons hot broth in a small bowl until smooth, then stir the miso back into the pot. Taste and add up to 1 teaspoon sea salt if needed. Keep broth at a low simmer (do not boil vigorously to preserve delicate flavors).

Pat shrimp and scallops dry with paper towels and season lightly with a pinch of salt.

Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Sear scallops 1–2 minutes per side until they have a golden crust and are just opaque inside; remove and set aside.

In the same skillet, add the shrimp and cook 1–2 minutes per side until pink and opaque; remove and set aside with the scallops.

If using fresh crab meat, warm it briefly in the pan just to heat through; if using imitation crab, tear into bite-sized pieces and set aside. Keep surimi/fish cake slices ready to add to bowls.

In a small saucepan or the same skillet if space allows, warm 1 teaspoon sesame oil over medium. Add minced garlic and julienned ginger and sauté 20–30 seconds until fragrant (do not brown).

Add sliced shiitake mushrooms and cook 2–3 minutes until slightly softened. Add baby bok choy (or napa) and cook until bright green and tender-crisp, about 1–2 minutes. Add spinach and bean sprouts and cook briefly until wilted but still crunchy. Remove from heat.

Bring a separate pot of water to a rolling boil. Cook 12 oz fresh ramen or udon noodles according to package instructions until just al dente (usually 2–3 minutes for fresh ramen, 3–4 for udon). Drain and divide noodles between 4 large bowls (about 3 oz cooked noodles per serving).

Reheat the broth to a gentle simmer. Taste and adjust seasoning (a splash more soy or mirin if desired).

Arrange warmed seafood (shrimp, scallops, crab), vegetable mixture, surimi/fish cake slices and a handful of greens over the noodles in each bowl. Pour about 1 1/2 cups hot broth into each bowl, covering the noodles and warming the toppings.

Top each bowl with sliced green onions, a sprinkle of toasted sesame seeds, nori strips, and a soft-boiled egg halved if using. Add a small pinch of shichimi togarashi or a drizzle of chili oil to each bowl to taste. Serve with a lime wedge on the side to squeeze over just before eating.

Cook eggs

Bring a small pot of water to a gentle boil. Carefully lower 2 eggs and cook 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve. Place one egg half in each bowl during assembly.