Anything Goes Donabe

• 1 ounce bean thread noodles, soaked in water 15 minutes
• 4 cups
• 1/2 cup mirin
• 1/2 cup light soy sauce (usukuchi)
• 4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick
• 1/4 head of Napa cabbage, sliced into 2-inch pieces
• 4 littleneck clams
• 4 jumbo shrimp, preferably head-on
• 1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick
• 1 large skinless, boneless chicken thigh, cut into 1-inch pieces
• 6 ounces firm tofu, sliced 1/2 inch thick
• 4 ounces oyster mushrooms, torn into bite-size pieces
• 3 ounces enoki mushrooms
• 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise

1. Place noodles in a large bowl and add cold water to cover; let soak 15 minutes. Drain.
2. Meanwhile, combine dashi, mirin, and soy sauce in a medium bowl.
3. Place thinly sliced scallions in a small bowl and add cold water to cover. Soak until they begin to curl, 8-10 minutes. Drain; squeeze to remove excess water.
4. Lay cabbage in a large donabe or Dutch oven. Arrange clams, shrimp, snapper, chicken, tofu, mushrooms, carrot, 2" scallion pieces, and noodles on top; add dashi mixture.
5. Cover donabe and heat over medium-high until liquid is just simmering. Uncover, reduce heat to low, and gently simmer until clams open and chicken and fish are cooked through, 5-8 minutes.
6. Serve topped with drained scallions.

noodles, mirin, soy sauce, scallions, cabbage, littleneck clams, jumbo shrimp, red snapper, skinless, firm tofu, oyster mushrooms, enoki mushrooms, carrot

Taken from www.epicurious.com/recipes/food/views/anything-goes-donabe (may not work)