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Yosenabe (Japanese Hot Pot)

yield: 2 total time: 45 minutes

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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