Seafood Dumpling Pot


Preparation info

  • Difficulty


  • Serves


Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

In the cold months, vendors set up their snack stands on the side streets of Tokyo, Osaka, and other large cities late at night. Stone-roasted sweet potatoes, noodles in broth, and this slow-simmered seafood pot are the three most popular midnight-snack offerings. Try this stew on a chilly night with piping hot rice and a few pickled vegetables; it’s guaranteed to warm you quickly.


  • 2-3 sticks chikuwa (roasted seafood sausage), or 4-6 satsuma agé (deep-fried seafood patties)
  • 4 boiling (not baking) potatoes, 3-4 ounces each
  • 5-inch piece of daikon (Japanese white radish), about 4 ounces


  • cups dashi (basic sea stock)
  • 2 tablespoons saké (Japanese rice wine)
  • tablespoons usukuchi shōyu (light soy sauce)
  • 1 teaspoon salt
  • 1 teaspoon karashi (hot Japanese mustard) powder, mixed with a scant teaspoon cold water


  1. Cut each stick of fish sausage into four pieces. Or cut the seafood patties in half. (If you are using the patties, quickly blanch them in boiling water to remove excess oil.) Peel the potatoes, and cut them in half if they are more than 2 inches thick. Peel the radish, and cut it into four rounds if less than 2 inches in diameter, or into thicker half-moon slices if the radish is large.
  2. Combine the broth ingredients in a wide-mouthed shallow pot, and bring it to a boil. Lower the heat, and gently simmer the sausage, potatoes, and radish in the broth for 20-25 minutes, or until the vegetables are barely tender. Let the mixture stand in the pot for at least 30 minutes, or up to 24 hours if refrigerated.
  3. Ten to 15 minutes before serving, slowly heat the sausage and vegetables in the broth.
  4. Serve the stew piping hot in bowls. Either dab the sausage and vegetables with mustard as you eat, or dissolve a bit of mustard in the broth.