Seafood Nabe

After the gut-busting roast beef hash lunch, I needed to make something a little lighter for dinner. Inspired by the leftover dashi and ponzu from last night, I decided to defrost some shrimp and squid, get some glass noodles out of the cupboard, and make another favorite Japanese dish. A couple of scallops and clams, and some spinach and mushrooms from WF, and dinner was on the way.


Spinach quickly nuked and cabbage blanched to soften the leaves, and I had the vegetable rolls.


I cut the usual X on the top of the shiitake mushrooms, boiled the glass noodles to soften, and juice the dashi up with some mirin and soy.


Chicken, clams, and noodles in the bottom of the pot. Seafood and veggies on the top, and onto the stove. The best thing about one-pot dishes is so little clean-up to do!


Fifteen minutes later, we were slurping noodles, and dipping mushrooms in ponzu!


This entry was posted in Soups on by .


David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.