Ingredients
Method
1.Scrub mussels; remove beards. Shell and devein prawns, leaving tails intact.
2.In a large bowl, combine sake, soy and mirin; add mussels, prawns, scallops and fish, toss seafood to coat in mixture.
3.In a large saucepan, heat oil; cook garlic and ginger, stirring, until fragrant. Add stock, the water, extra sake, extra soy and dashi; bring to a boil. Add kumara; cook, uncovered, 2 minutes. Add undrained seafood; cook, covered, about 5 minutes or until mussels open (discard any that do not). Add spinach and onion; cook, uncovered, until spinach just wilts.
4.Meanwhile, in large saucepan of boiling water, cook udon, uncovered, until just tender; drain.
5.Divide udon among bowls; top with seafood mixture.
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