Moriyama, Yukiko. Quick & Easy Japanese Snacks & Light Meals. Tokyo: JOIE, Inc., 1991.
Fish, salmon, cod, shrimp, scallop, crab or other seafoods of your choice
1 leek or 1 bunch green onion
5 oz. shirataki filaments
3 to 4 Nappa cabbage leaves
1/2 bunch chrysanthemum leaves or spinach leaves
1 shiitake mushroom, shimeji, enoki mushrooms
Some daikon radishes, carrots, trefoil
1 block firm tofu, well drained
5 cups dashi stock or kelp kombu 2 inch square plus 7 cups water
1-1/2 teaspoons salt
2 tablespoons light-color soy sauce
1 tablespoon sake or cooking wine
Finely chopped scallion
Grated daikon radishes with chili Ponzu, lime juice
Grated plain daikon radish
Wipe kombu kelp dry with kitchen towel to remove white spots. Place kelp in a large pot and add 5 to 6 cups water; bring to a boil without lid on. Turn off heat and remove the kelp.
Cut green onion diagonally and parboil shirataki filaments. Chop. Cut nappa cabbage into 4 or 5 pieces. Soften shiitake mushroom and cut off stems and cut into halves. Cut off hard stem ends of shimeji or enoki mushrooms.
Cut tofu into small bite size pieces.
Place each of ingredients into earthen pot; pour in hot simmering stock and cook ingredients. Serve with garnishes of your choice.
Makes 2-3 servings.