It's a kind of nabe (hot pot) dishes. It means putting everything together in a pot. You can put various ingredients, such as seafood and vegetables. It's usually cooked at the dining table as people eat.
Ingredients
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3 1/2 cups dashi broth
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4 tablespoons sake
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2 tablespoons soy sauce
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2 tablespoons mirin
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1 teaspoon salt
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4 to 8 hard shell clams, cleaned and sand expelled
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2 salmon steaks or fillets, cut into 2-inch lengths, bones removed
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1/4 head Chinese cabbage, cut into 2- to 3-inch lengths
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1 negi, or leek, rinsed and cut diagonally
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1 carrot, cut into 1/4-inch thick rounds
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8 shiitake mushrooms, stems removed
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1 large enoki mushroom, trimmed
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1 cup chopped shungiku greens,(chrysanthemum greens), cut into 2- to 3-inch lengths, optional
Description
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Put dashi soup stock in a donabe pot or an electric skillet.
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Heat the soup and bring to a boil.
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Season with sake, soy sauce, mirin, and salt.
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Turn down the heat to low. Add salmon and clams in the pot at first.
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Put other ingredients and simmer until softened and cooked through.
