Japanese Seafood Stew (海鮮鍋, Kaisen Nabe) is a comforting one-pot dish that combines an assortment of fresh seafood with tofu, mushrooms, and seasonal vegetables in a delicate yet deeply flavorful dashi broth. Popular throughout Japan, especially in coastal regions, this hearty hot pot celebrates the natural sweetness of seafood while offering a warm, nourishing meal perfect for family gatherings and cold-weather dining.

From shrimp and scallops to fish, clams, and squid, every ingredient contributes its unique flavor to create a rich, umami-filled broth that is both elegant and satisfying.

What Is Japanese Seafood Stew?

Japanese Seafood Stew, commonly known as Kaisen Nabe, is a traditional hot pot featuring a variety of seafood simmered in a light broth made from dashi, soy sauce, mirin, and sake. Unlike creamy Western seafood stews, this Japanese version focuses on preserving the fresh taste of the seafood through gentle cooking and simple seasoning.

The dish is often served directly from a donabe (Japanese clay pot), allowing everyone at the table to enjoy freshly simmered seafood and vegetables together.

Ingredients

For the Broth

  • 6 cups dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 teaspoon salt (adjust to taste)

Seafood

  • 200g shrimp, peeled and deveined
  • 200g white fish fillets (cod, sea bream, or halibut), cut into chunks
  • 150g scallops
  • 200g clams, cleaned
  • 150g squid, sliced into rings
  • 100g crab legs (optional)

Vegetables

  • 200g firm tofu, cubed
  • 1 cup napa cabbage, chopped
  • 1 carrot, thinly sliced
  • 6 shiitake mushrooms
  • 1 cup enoki mushrooms
  • 1 bunch bok choy or spinach
  • 1 Japanese leek (negi), sliced

Garnishes

  • Chopped green onions
  • Yuzu zest
  • Shichimi togarashi (Japanese seven-spice)
  • Lemon wedges

Kitchen Equipment

  • Donabe (Japanese clay pot) or large soup pot
  • Portable tabletop burner (optional)
  • Ladle
  • Serving bowls
  • Chopsticks

How to Make Japanese Seafood Stew

Step 1: Prepare the Broth

In the donabe or a large pot, combine the dashi stock, soy sauce, mirin, sake, and salt.

Bring the broth to a gentle simmer over medium heat.

Step 2: Cook the Vegetables

Add the napa cabbage, carrots, tofu, shiitake mushrooms, enoki mushrooms, bok choy, and sliced leek.

Simmer for 5–7 minutes, or until the vegetables begin to soften.

Step 3: Add the Seafood

Carefully add the white fish, shrimp, scallops, squid, clams, and crab legs.

Cook gently for 4–6 minutes, or until:

  • The shrimp turn pink.
  • The fish flakes easily.
  • The scallops become opaque.
  • The clams open naturally.

Discard any clams that remain closed after cooking.

Step 4: Adjust the Seasoning

Taste the broth and add more soy sauce or salt if necessary.

Avoid overcooking the seafood to maintain its tender texture.

Step 5: Serve

Ladle the broth, seafood, tofu, and vegetables into individual bowls.

Garnish with chopped green onions, yuzu zest, and a sprinkle of shichimi togarashi.

Serve with lemon wedges on the side.

Tips for the Best Seafood Stew

  • Use the freshest seafood available for the sweetest flavor.
  • Add delicate seafood near the end of cooking to prevent it from becoming tough.
  • Simmer gently instead of boiling vigorously to keep the broth clear.
  • Remove seafood as soon as it is cooked through.
  • Serve immediately for the best taste and texture.

Popular Variations

Hokkaido Seafood Nabe

Features king crab, scallops, salmon, and local vegetables from Japan's northern island.

Spicy Seafood Nabe

Add kimchi, miso paste, garlic, and chili for a spicy twist.

Salmon Seafood Stew

Use salmon as the main seafood with mushrooms and tofu.

Oyster Seafood Stew

Prepare with fresh oysters for a rich and creamy ocean flavor.

Mixed Seafood Udon Stew

Add fresh udon noodles during the final few minutes of cooking for a heartier meal.

What to Serve with Japanese Seafood Stew

Complete your meal with:

  • Steamed Japanese Rice
  • Udon Noodles
  • Soba Noodles
  • Tempura
  • Seaweed Salad
  • Pickled Vegetables (Tsukemono)
  • Green Tea or Roasted Barley Tea

Storage Tips

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat gently over medium heat without boiling.
  • Avoid freezing cooked seafood, as it may become rubbery after thawing.
  • The broth can be frozen separately for up to 1 month.

Nutritional Information (Per Serving)

  • Calories: 430
  • Protein: 38g
  • Carbohydrates: 16g
  • Fat: 18g
  • Saturated Fat: 3g
  • Fiber: 4g
  • Sodium: 980mg

Nutrition values are approximate and vary depending on the seafood used.

Health Benefits

  • Seafood is an excellent source of lean protein and essential amino acids.
  • Salmon, scallops, and shellfish provide omega-3 fatty acids that support heart health.
  • Dashi broth offers rich umami flavor while remaining light and low in fat.
  • Mushrooms and leafy vegetables contribute fiber, vitamins, and antioxidants.
  • Tofu provides plant-based protein, calcium, and iron.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Frozen seafood works well if it is thawed properly and drained before cooking.

What seafood is best for this stew?

Shrimp, scallops, cod, salmon, sea bream, squid, clams, mussels, oysters, and crab are all excellent choices.

Why should I avoid overcooking seafood?

Seafood cooks quickly. Overcooking can make shrimp, squid, and scallops tough and reduce the delicate flavor of the fish.

Can I make this stew spicy?

Absolutely. Add kimchi, chili paste, shichimi togarashi, or fresh sliced chilies for extra heat.

Can I prepare the broth ahead of time?

Yes. The broth can be prepared a day in advance and refrigerated. Add the seafood just before serving for the freshest flavor and texture.

Final Thoughts

Japanese Seafood Stew (Kaisen Nabe) is a comforting hot pot that highlights the natural sweetness of fresh seafood in a delicate dashi broth. Combined with tofu, mushrooms, and seasonal vegetables, it creates a wholesome, flavorful meal that is perfect for sharing with family and friends. Whether enjoyed on a chilly winter evening or as a special seafood feast, this authentic Japanese recipe brings the warmth, freshness, and elegance of Japan's coastal cuisine straight to your table.