Recipe

Ingredients (Yield: 24 servings)

72 each Manila clams
48 each shrimp, unshelled (head on if available)
48 each scallops (in shell if available)
24 each cracked king crab legs
4 1/2 pounds oyster mushrooms
1 1/2 pounds green onions, cut into 2-inch pieces
24 lemon slices
12 cups sake
3 cups Kikkoman Soy Sauce
Shichimi togarashi (Japanese seven-spice mixture), as needed

Instructions

For each serving, to order: In individual clay pot with glazed interior, arrange 3 Manila clams, 2 shrimp, 2 scallops, 1 crab leg, 3 ounces mushrooms, 1 ounce green onions and 1 lemon slice. Pour over 1/2 cup sake and 2 tablespoons soy sauce; sprinkle with shichimi togarashi.

Cover and cook over high heat 5 minutes or until clams and scallops open and shrimp and crab turn pink. Serve immediately, removing lid at table.

Recipe by Chef Gene Kato, Japonais Restaurant, Chicago

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