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Yosenabe (Japanese Hot Pot)

yield: 2 total time: 45 minutes
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Ingredients

  • 5 1/4 ounces fish fillets white meat, cut into bite size pieces, I used blue eye cod
  • 4 prawns medium size, shrimps, deveined, note 1
  • 4 mussels beard removed, shell cleaned
  • 5 1/4 ounces chicken thigh fillets cut into bite size pieces
  • 10 cabbage leaves Chinese, 350g, 12.3oz
  • 1/2 bunch spinach 100g, 3.5oz
  • 7 1/4 tablespoons carrot diagonally sliced into 5cm, 2” lengths
  • 2 stems shallots scallions, diagonally sliced into 5cm, 2" lengths
  • 6 shiitake mushrooms stem removed, note 2
  • 5 1/4 ounces firm tofu or ½ pack of, cut into 6 small blocks
  • 5 1/4 ounces shirataki or ½ pack of knotted, rinsed and drained, note 3
  • 2 9/16 cups dashi stock note 4
  • 2 11/16 tablespoons light soy sauce note 5
  • 1 tablespoon rice wine sake, Japanese
  • 1/2 tablespoon mirin
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