Farmhouse Recipe Japanese Hot Pot with Sake Lees

• 4 slice Lightly salted salmon
• 300 grams Chinese cabbage
• 100 grams Shimeji mushrooms
• 1 Burdock root
• 1 White part of a Japanese leek
• 2 small turnips
• 1 packet Shirataki
• 1 Atsuage
• 4 Chikuwa
• 1000 ml Dashi stock
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 100 grams Sake lees (finely crumble)
• 100 grams Awase miso

1. Cut the ingredients into bite sizes.
2. Rub the konyaku noodles with salt, rinse and cut into bite sizes.
3. Slice thinly or cut the vegetables that need to be cooked for longer.
4. Combine the B ingredients and loosen with the warmed A ingredients.
5. Dissolve the A into B using a strainer.
6. The hot pot soup is done.
7. Pour in the soup into a pot and add the root vegetables and fish first.
8. Simmer for a while to cook through and add more of your favorite ingredients.

salmon, chinese cabbage, mushrooms, root, turnips, packet, atsuage, chikuwa, stock, soy sauce, mirin, miso

Taken from cookpad.com/us/recipes/145684-farmhouse-recipe-japanese-hot-pot-with-sake-lees (may not work)