Japanese-style Stew with Chinese Cabbage, Scallop and Soy Milk


    Scallops are rich in protein and taurine and gently support the liver function.

    Chinese cabbage boiled in dashi is sweet and soft, and goes well with soy milk. It has a gentle taste like a Japanese-style stew.

Pointers from Rie

  • Scallops become hard when overcooked. Soy milk also separates when it boils, so be careful about the heat in step 4.
  • Boil the potatoes to your liking. Be careful not to let them crumble.

Ingredients (for about 4 people)

Chinese cabbage 1/6 ball(400g)
Steamed scallops (frozen) 200g
Potatoes 2(400g)
a) Japanese-style soup stock
  Kelp soup stock soy sauce
1 back(6g)
1 tablespoons
2 tablespoons
b) Pure soy milk [AKA unprocessed soy milk]
  Rice flour
2 tablespoons
Butter 15g
Salt 1 teaspoon
Yuzu peel Appropriate amount


Nutritional value (for 1 person)

Energy 164kcal
Protein 12.3g
Lipid 4.7g
Carbohydrate 24.1g
Salt equivalent 2.9g


  • Cut Chinese cabbage into small pieces. Thaw the steamed scallops. Peel the potatoes and cut them into 2 cm square diced pieces. Cut the yuzu peel into julienne.
  • Put a) in a pan, and after boiling, add the Chinese cabbage and simmer until soft.
  • Add potatoes and simmer until the bamboo skewers pass through; then add the scallops.
  • b) Mix and pour into the pan of 3. Heat with light mixing to thicken. Add butter and melt.
  • Adjust the taste with salt and turn off the heat. Pour into a bowl and sprinkle with yuzu peel.

MOA Products Used

Steamed scallop shellfish (frozen), Japanese-style dashi stock, kelp dashi soy sauce, rice flour and salt
Green Market online shop