Japan’s most famous home cook shares her delicious recipe for Quick Pickled Cucumber from her latest cookbook Everyday Harumi - Simple Japanese Food for Friends & Family.
In copper or stainless steel pan, heat olive oil and saute shallots until translucent. Add the clams and mussels and cook for 3 minutes. Add scallops, calamari and cook for 30 seconds. Add shrimp and lobster and cook for one minute. Add wine and let reduce, about 2 minutes.
