Yosenabe
By: Sheri Wetherell
Published: Wednesday, March 2, 2011 - 4:05pm

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
8 shiitake mushrooms, stems removed
1 enoki mushrooms, stems trimmed
1 shungiku (chrysanthemum greens)

Preparation

1 Place dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. 2 Season with sake, soy sauce, mirin, and salt. 3 Turn heat to low. Add salmon and clams in the pot, then place the remaining ingredients amongst the fish, simmer until softened.