:max_bytes(150000):strip_icc()/GettyImages-612216620-580ae3b35f9b58564c26217b.jpg)
Nutrition Facts (per serving) | |
---|---|
797 | Calories |
33g | Fat |
24g | Carbs |
93g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 797 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 10g | 51% |
Cholesterol 259mg | 86% |
Sodium 3478mg | 151% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 93g | |
Vitamin C 67mg | 335% |
Calcium 275mg | 21% |
Iron 8mg | 47% |
Potassium 2328mg | 50% |
*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.
Ingredients
-
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
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.
Recipe Tags: