Japanese-Style Seafood Pot Pie

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Japanese-Style Seafood Pot Pie

Cook Time30 minutes
Total time30 minutes
Servings: 2 servings
Author: Yuko Asano@Kuracooking
Cost: 500 yen

Ingredients

  • 1 sheet Pie crust sheet
  • 200 g Seafood (shrimp, scallops, squid)
  • 1/2 Broccoli
  • 1/2 Onion
  • 1 tsp Rice oil
  • 10 g Butter
  • 2 tbsp Rice flour
  • 200 ml Soy milk
  • 1/2 tsp Salt
  • 1 tsp White soy sauce
  • 40 g Melting cheese
  • 1 Beaten egg
  • a lot Love

Instructions

  • Remove the vein from the shrimp if present.
  • Thaw the pie crust sheet.
  • Steam the broccoli. Thinly slice the onion.
  • Fry the onion in rice oil. Once cooked, add the seafood.
  • Add butter, salt, and rice flour to step 4. Stir-fry well until liquid evaporates and mixture loses powdery texture.
  • Add soy milk to step 5. Mix until thickened. Taste and add white soy sauce as needed.
  • Roll out the pie crust sheet slightly larger than your heatproof soup cup.
  • Add the steamed broccoli to step 6. Once cooled, transfer to the soup cup. Put cheese on them.
  • Brush the edge of the soup cup with beaten egg. Place the rolled-out pie crust sheet from step 7 over it and brush the remaining beaten egg over the pastry.
  • Bake at 220℃ for 10-15 minutes (until pie crust sheet became golden brown).

Notes

This light Japanese-style stew warms you up. The white sauce made with rice flour and soy milk is very healthy.
©2025 Yuko Asano

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Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.