Yose Nabe (Vegetable and Seafood Pot)
Ingredients:
8 hard shell clams
8 raw shrimp (deveined and shelled)
1/3 lb. salmon fillet
1 lb. sea bass fillets, (cut into 1/2 x 2 inch slices)
1 lb. yellowtail or mackerel fillets (cut into 1/2 x 2 inch slices)
1 block tofu (cut into 8 equal sized cubes)
8 fresh shiitake mushrooms
1 large carrot (cut into diagonal slices)
1/4 lb. enoki mushrooms (tough stems removed)
8 leaves Chinese cabbage, (parboil leaves, drain, pare away thick center vein, roll into a tight roll, a bamboo sushi mat helps, then cut into 1 inch lengths)
1 handfull of fresh snow peas
2 fresh green onions (cut into 1/2 inch lengths)
Large handful of fresh spinach or watercress (cut off stems)
Stock
2 quarts dashi
1/2 cup of shoyu
7 tablespoons mirin.
Condiments
3/4 cup finely chopped green onion
2 tablespoons fresh grated ginger
4 lemon wedges
1 small bowl of shoyu.
Procedure:
Place the fire resistant donabe pot on the stove (or upon the table skillet), and fill with the dashi, bring to a boil. First add the shellfish, then the fish, the vegetables with a longer cooking time like carrots, then finally the delicate leaf vegetables. When cooked through, let each diner choose food from the pot. Continue adding ingredients until everything is cooked and eaten.
