Fish Stew

Sweat the vegetables, mushrooms and ginger in butter and pour in white wine. Leave to simmer for 3–4 minutes, then add the fish stock and Kikkoman Soy Sauce, stir and cook the vegetables for a further 3–4 minutes. Cut the fish fillet into small pieces and add cooking briefly for 1-2 minutes. Remove it from the stock together with the vegetables and keep both warm. Reduce the stock to your preferred taste. Whisk the egg yolks with the cream and add to the stock, stirring constantly. Do not allow to boil anymore. Sprinkle in the coriander. Serve the fish and vegetables in bowls and pour over the stock.

Tip:
You can also use other fish or shellfish for this dish. Make sure, however, that the fish has a firm flesh, otherwise it may break up too much. If you cannot find any fresh shiitake mushrooms, simply use dried mushrooms. 20 g of these will be enough for the recipe. Soak the mushrooms in lukewarm water and then remove the stem, which is normally hard and tough.