The house specialty is sea rat. - Jet Cowboy Bebop, Ep. 4: Gateway Shuffle
The beginning of episode has Jet and Spike sitting in a restaurant while Jet explains how sea rat became a delicacy. Spike wants to order the most expensive thing on the menu, and chooses Lobster Miso Stew.
Keeping with the theme of swapping out expensive ingredients with less expensive, more readily available ones, we swapped out shrimp for the lobster in this recipe. Using the vegetables as a flavor base, and blending the rest of the ingredients gave the soup a smooth texture and a deep, rich flavor. Enjoy!
"Lobster" Miso Stew
What you need:
1 lb frozen shrimp
6 TB tomato paste
2 C chopped onion
1 C chopped carrot
1 C chopped celery
1/2 C uncooked Jasmine rice
5 TB red miso
4 TB Sherry vinegar
2 bay leaf
4 C chicken broth
6 C water
1/4 tsp paprika
1/4 C unsalted butter
2 TB olive oil
2 TB fresh dill
Instructions:
Heal olive oil in large pan or Dutch oven over medium heat.
Add carrots, celery, and onion. Sauté until they start to soften, 4-5 minutes.
Stir in tomato paste and cook for another 2 minutes.
Add bay leaf.
Add water.
Increase heat to high and bring to a boil.
Reduce heat to low and cover.
Simmer for 45-50 minutes.
Pour pot through a fine mesh strainer into a bowl.
Make sure you get all the liquid out of the vegetables by pressing down on the strainer.
Discard whatever is left in the strainer.
Using the same pot you cooked the vegetables, add rice and cook for 2-3 minutes, stirring frequently.
Add soup liquid, chicken stock, miso, paprika, and sherry vinegar.
Turn heat to high and bring to a boil.
Reduce heat, cover and simmer for 25-30 minutes.
In batches, carefully transfer mixture to a blender. Remove the center piece to allow the steam to escape. Be sure to cover the center and blend until smooth.
Cover and keep warm.
In a large skillet heat butter for 4-5 minutes, until foamy.
Add shrimp and cook until translucent.
Serve soup in a bowl. Top with shrimp and sprinkle with dill.
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