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Sukiyaki With Red Snapper

Dashi is Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

4 cups 948mlDashi
1/2 cup 118mlMirin (sweet Japanese rice wine)
1/2 cup 118mlSoy sauce
2 lbs 908g / 32ozRed snapper fillets - halved lengthwise,
  And cut crosswise into 1/2"-wide strips
1 lb 454g / 16ozFirm tofu (bean curd) - drained, and
  Cut into 1/2" cubes
9 oz 255gFresh shiitake mushrooms - stemmed, and
  Caps quartered - (abt 4 cups)
1   Garland chrysanthemum - large stems removed
  = (or coarsely chopped fresh
  Spinach leaves - abt 3 cups)

Recipe Instructions

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.

Bon Appetit, September 2003


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