Salted Mackerel and Chinese Cabbage Hot Pot

• 2 fillets Salted mackerel
• 300 grams Chinese cabbage
• 2 Shitake mushrooms
• 1 Aburaage
• 500 ml A) Water (preferably kombu-based dashi stock)
• 1 tbsp A) Soy sauce
• 2 tbsp A) Sake
• 1 tbsp A) Mirin
• 2 tsp A) Ginger (grated)

1. Roughly chop the Chinese cabbage.
2. Place half of the chopped cabbage in an earthenware pot.
3. Slice the salted mackerel diagonally into strips and lay on top.
4. Add the rest of the Chinese cabbage, sliced shiitake mushrooms, and bite-sized aburaage.
5. Add the "A" ingredients and turn on the heat.
6. Bring to a boil.
7. It's done when everything is cooked through.
8. I garnished it with greens.
9. Make rice porridge with the remaining broth.
10. This hot pot is perfect for "zo-sui", or rice porridge with egg mixed in.

mackerel, chinese cabbage, shitake mushrooms, aburaage, soy sauce, sake, mirin, ginger

Taken from cookpad.com/us/recipes/145717-salted-mackerel-and-chinese-cabbage-hot-pot (may not work)