Yosenabe

• 3 1/2 cups soup dashi
• 4 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon salt
• 8 clams hard shell, thoroughly cleaned
• 2 salmon fillets cut into 2- inch lengths
• 3 heads hakusai Chinese cabbage, chopped into inch lengths
• 1 leek rinsed and cut diagonally
• 1 inch carrot peeled and cut into 1/4 thick rounds
• 8 shiitake mushrooms stems removed
• 1 enoki mushrooms stems trimmed
• 1 greens shungiku, chrysanthemum

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.

soup dashi, sake, soy sauce, mirin, salt, shell, salmon, chinese cabbage, carrot, mushrooms, enoki mushrooms, chrysanthemum

Taken from www.yummly.com/recipe/Yosenabe-1676079 (may not work)