2 Dried chile peppers - (to 3)
1 Four-inch length of daikon
6 Napa cabbage leaves
6 Dried gourd strips - (4" long) softened in
2 bns Enoki mushrooms
2 Tofu blocks cut into chunks
1 bn Edible chrysanthemum leaves washed, trimmed
1 Carrot peeled, and
cut into rounds (or decorative stamps)
1 bn Watercress washed
pound Snow peas blanched, and
pound Firm white fish fillets with skin cut 2" pieces
(such as snapper or bream)
1 Four-inch square giant kelp (konbu) wiped with
a damp towel to clean
6 Scallions, finely chopped for garnish
Ponzu Sauce For Dipping see * Note
Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2-inch rounds. Refrigerate until ready to arrange the platter.
Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color.
Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot.
When all of the fish and vegetables are eaten, diners can drink the remaining broth.