Yosenabe

Ingredients

3 1/2 cups dashi soup

4 tablespoons sake

2 tablespoons soy sauce

2 tablespoons mirin

1 teaspoon salt

8 hard shell clams, thoroughly cleaned

2 salmon fillets, cut into 2- inch lengths

3 heads ¼ hakusai (Chinese cabbage), chopped into inch lengths

1 leek, rinsed and cut diagonally

1 inch carrot, peeled and cut into ¼ thick rounds

Place 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 heat to low. Add salmon and clams in the pot, then place the remaining ingredients amongst the fish, simmer until softened.

Wednesday, March 2, 2011 - 4:05pm