|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 64mg||322%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's a kind of nabe (hot pot) dishes. It means putting everything together in a pot. You can put various ingredients, such as seafood and vegetables. It's usually cooked at the dining table as people eat.
3 1/2 cups dashi broth
4 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon salt
4 to 8 hard shell clams, cleaned and sand expelled
2 salmon steaks or fillets, cut into 2-inch lengths, bones removed
1/4 head Chinese cabbage, cut into 2- to 3-inch lengths
1 negi, or leek, rinsed and cut diagonally
1 carrot, cut into 1/4-inch thick rounds
8 shiitake mushrooms, stems removed
1 large enoki mushroom, trimmed
1 cup chopped shungiku greens,(chrysanthemum greens), cut into 2- to 3-inch lengths, optional
Put dashi soup stock in a donabe pot or an electric skillet.
Heat the soup and bring to a boil.
Season with sake, soy sauce, mirin, and salt.
Turn down the heat to low. Add salmon and clams in the pot at first.
Put other ingredients and simmer until softened and cooked through.
Prepare individual serving bowls for diners and have them take some simmered ingredients in the bowl as they eat.