- 4 cups dashi*
- 1/2 cup mirin (sweet Japanese rice wine)**
- 1/2 cup soy sauce
- 2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
- 1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
- 9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
- 1 bunch garland chrysanthemum, large stems removed, and/or fresh spinach leaves, coarsely chopped (about 3 cups)
Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve. Makes 6 servings.
*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
**Mirin is available at Japanese markets and in the Asian foods section of many supermarkets.