Seafood in a teapot

serves 4

• 1-1/3 oz. (40 g) chicken meat
• 1-1/3 oz. (40 g) fish fillet
• 1/2 small lemon
• white radish sprouts(kaiware),as desired
• 1-1/3 oz.(40 g) clams
• 4 small fresh Chinese black mushrooms (shiitake)

• 3 c. dashi
• 2/3 t. salt
• dash of light- colored soy sauce

Directions

Wash and slice the chicken and fish. Cut the lemon into 4 slices. Cut the white radish sprouts(illus.1) into sections. Wash the clams and mushrooms and set aside (illus.2).
Marinate the chicken in 1/8 teaspoon salt. Blanch the chicken, fish, and clams separately in boiling water.

Bring 3 c. dashi,2/3 t. salt,dash of light- colored soy sauce to a boil. Add the chicken, fish,clams, mushrooms, and 3 c. dashi,2/3 t. salt,dash of light- colored soy sauce to a teapot. Cover and place in a steamer. Steam over high heat for 3 minutes, then remove. Sprinkle the white radish sprouts over the top and replace the cover immediately. Serve hot. Squeeze some lemon juice over the top, then pour out some of the liquid to taste (illus. 3) before eating.

Other ingredients may be used in this recipe, such as enoki, abalone mushrooms, pork, shrimp, fish cake, and so forth

If a teapot is unavailable, a bowl or casserole dish may be substituted.