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Prep Time: 420 Minutes Cook Time: 60 Minutes |
Ready In: 480 Minutes Servings: 4 |
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This is one of my rare recipes where you need a certain cooking tool. A earthenware pot. You can find one in an Asian market. I have one that I got from an Asian store near my house, it was only $11.00, But that probably varies, since I live in the suburbs. Ingredients:
1 lb white fish fillet |
1/2 lb boneless chicken |
8 clams |
8 large shrimp, peeled and de-veined |
8 chinese black mushrooms or 8 white button mushrooms |
2 ounces harusame noodles (clear filament noodles) |
5 ounces spinach (trim off ends, boil lightly with cabbage) |
6 large cabbage leaves |
4 cups dashi or 4 cups fish stock |
7 tablespoons soy sauce |
1 tablespoon mirin |
1 tablespoon sake |
1 tablespoon lemon juice |
2 tablespoons rice vinegar |
5 tablespoons soy sauce |
2 inches konbu |
5 tablespoons dashi or 5 tablespoons fish stock |
2 lemon slices |
shichimi-togarashi, to taste |
Directions:
1. Cut an X at the top of the mushroom.
2. Cut fish, and chicken into 1 1/2 inches squares.
3. Soak clams in salted water for 5 to 6 hours to remove sand and rise well.
4. Boil cabbage and spinach lightly.
5. Put 3 cabbage leaves down on sushi mat, put par boiled spinach inside and roll.
6. Cut into 1 1/2 inch pieces.
7. Put Dashi, soy sauce, mirin, and sake in the pot, bring to boil.
8. Put chicken, seafood, and vegetables in the order of time required cooking time.
9. When cooking time is done, spoon in ingredients, into a bowl, serve with some ponzu-joyu sauce.
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