Yosenabe Seafood and Vegetable Hot Pot Recipe

Ingredients

• 3 1/2 cup dashi soup
• 4 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 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), washed and cut 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, stem removed
• 1 enoki mushrooms, trimmed
• 1 shungiku (chrysanthemum greens), washed and cut into 2-3 inch lengths *optional

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