| | Directions | | Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. Season with sake, soy sauce, mirin, and salt. Turn down the heat to low. Add salmon and clams in the pot at first. Place other ingredients and simmer until softened. Have diners take cooked ingredients into individual serving bowls to eat. |
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Servings: 2
|  | | Ingredients | | - | | 3 1/2 cups dashi soup |
| - | | 4 tablespoons sake |
| - | | 2 tablespoons Soy Sauce |
| - | | 2 tablespoons mirin (Cooking wine) |
| - | | 1 teaspoon Salt |
| - | | 4 or 8 hard shell clams, cleaned and sand expelled |
| - | | 2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed |
| - | | 1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths |
| - | | 1 negi, leek, rinsed and cut diagonally |
| - | | 1 carrot, peeled and cut into 1/4 inch thick rounds |
| - | | 8 shiitake mushrooms, stemed removed |
| - | | 1 enoki mushrooms, stems trimmed |
| - | | 1 shungiku (chrysanthemum greens) *if available |
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