Yosenabe (Japanese Hot Pot)

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