Recipe Details

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

Description

1. Put dashi soup stock in a donabe pot or an electric skillet.

2. Heat the soup and bring to a boil.

3. Season with sake, soy sauce, mirin, and salt.

4. Turn down the heat to low. Add salmon and clams in the pot at first.

5. Put other ingredients and simmer until softened and cooked through.