Sukiyaki With Red Snapper

By á-174942

Ingredients

• 4 cups dashi
• 1/2 cup mirin (sweet Japanese rice wine)
• 1/2 cup soy sauce
• 2 pounds red snapper fillets halved lengthwise, and cut crosswise into 1/2"-wide strips
• 1 pound firm tofu (bean curd) drained, and cut into 1/2" cubes
• 9 ounces fresh shiitake mushrooms stemmed, and caps quartered - (abt 4 cups)
• 1 bunch garland chrysanthemum large stems removed (or coarsely chopped fresh spinach leaves - abt 3 cups)

Preparation

Step 1

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.

This recipe yields 6 servings.

Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.

Garland chrysanthemum is a fragrant fresh green that can be found in the produce section of Japanese markets under the name shingiku and in Chinese markets under the name tung hao.