Sukiyaki With Red Snapper

Recipe Ingredients

4 cups	948ml	Dashi
1/2 cup	118ml	Mirin (sweet Japanese rice wine)
1/2 cup	118ml	Soy sauce
2 lbs	908g / 32oz	Red snapper fillets - halved lengthwise,
		And cut crosswise into 1/2"-wide strips
1 lb	454g / 16oz	Firm tofu (bean curd) - drained, and
		Cut into 1/2" cubes
9 oz	255g	Fresh 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.

Source:
Bon Appetit, September 2003

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