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Sea of Japan Soup Recipe

 


Seasoned tuna and shrimp, pan-seared and served with chopped clams in light broth. Accented with the authentic Asian flavors of lemon peel, julienne red peppers, scallions, and toasted sesame seeds.



*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Lawry's® Pepper Supreme® 2 tsp To prepare Seafood Seasoning: Combine first 3 seasoning ingredients in a bowl. Dredge raw shrimp and tuna in the seasoning mixture prior to pan-searing. To prepare Soup: Combine chicken broth with clams and lemon peel. Combine water with arrowroot and add to seasoned chicken broth. Bring mixture to a simmer and cook over medium-low heat for 10 minutes, then hold for service. Pan-sear seasoned shrimp and tuna to order, 1 to 1 1/2 minutes each side

Garlic, Roasted 1/2 tsp
Ginger, Ground 1/2 tsp
tuna steak, sliced 1/4 inch thick 1/2 lb
shrimp, 24/26 count 1/4 lb
chicken broth, canned 4 cups
baby clams, canned, drained 1/2 cup
Lemon Peel 1 tsp
water 1 tsp
Arrowroot, Ground 1 tsp
red bell pepper, julienne cut, chilled 1/2 cup
scallions, diced thin, chilled 1/4 cup
Sesame Seeds, White toasted 2 tbsp
Ingredients Quantities Instructions
Lawry's® Pepper Supreme® 1/4 cup To prepare Seafood Seasoning: Combine first 3 seasoning ingredients in a bowl. Dredge raw shrimp and tuna in the seasoning mixture prior to pan-searing. To prepare Soup: Combine chicken broth with clams and lemon peel. Combine water with arrowroot and add to seasoned chicken broth. Bring mixture to a simmer and cook over medium-low heat for 10 minutes, then hold for service. Pan-sear seasoned shrimp and tuna to order, 1 to 1 1/2 minutes each side

Garlic, Roasted 1 tbsp
Ginger, Ground 1 tbsp
tuna steak, sliced 1/4 inch thick 3 lb
shrimp, 24/26 count 1 1/2 lb
chicken broth, canned 24 cups
baby clams, canned, drained 3 cups
Lemon Peel 2 tbsp
water 2 tbsp
Arrowroot, Ground 2 tbsp
red bell pepper, julienne cut, chilled 3 cups
scallions, diced thin, chilled 1 1/2 cup
Sesame Seeds, White toasted 3/4 cup
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: Place shrimp and tuna in a serving bowl. Carefully pour 6 to 8 oz. of broth over the seafood and top with chilled red bell peppers and diced scallions. Garnish with toasted sesame seeds, and additional scallions if desired.





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