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.
Ingredients
- 3 1/2 cup dashi soup
- 4 tablespoons sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon salt
- 4 or 8 hard shell clams, cleaned and sand expelled
- 2 salmon steaks, or salmon fillets, cut into 2-inch lengths and bones removed
- 1/4 head hakusai (Chinese cabbage), washed and cut into 2-3 inch lengths
- 1 negi, leek, rinsed and cut diagonally
- 1 carrot, peeled and cut into 1/4 inch thick rounds
- 8 shiitake mushrooms, stem removed
- 1 enoki mushrooms, trimmed
- 1 shungiku (chrysanthemum greens), washed and cut into 2-3 inch lengths *optional
Steps to Make It
-
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.