Sukiyaki with Red Snapper

Ingredients

• 4 cups dashi*
• 1/2 cup mirin (sweet Japanese rice wine)**
• 1/2 cup soy sauce
• 2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
• 1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
• 9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
• 1 bunch garland chrysanthemum,*** large stems removed, or fresh spinach leaves, coarsely chopped (about 3 cups)

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