Name: Nabe Recipe (Yosenabe)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 people
Ingredients: 8 cups water; 2 pieces 6 x 6-inch kombu; 1 1/2 oz. dried shaved bonito; 4 cups dashi; 1/2 cup mirin; 1/2 cup usukushi soy sauce (light soy sauce); 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces; 1/2 lb. napa cabbage,sliced; 1 oz. harusame, cellophane noodles, soaked in water for 15 minutes; 1/2 package firm tofu, cut into 4 pieces ((1/2 lb)); 4 clams; 4 head-on shrimp; 4 large scallops; 1/2 lb. red snapper or sea bass fillet, cut into 1-inch slices; 1 negi, sliced on an angle into 2-inch pieces; 1 bunch spinach, rinsed and cut into 2-inch bundle; 3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms; 1/2 medium carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise