Ingredients
- 4 cups dashi (Japanese soup stock; click to learn more)
- 4 Tbsp sake
- 4 Tbsp mirin
- 4 Tbsp usukuchi (light-colored) soy sauce
- 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- 10 manila clams
- 8 shrimp (8.8 oz, 250 g)
- 4 fillets sablefish (gindara) (oz, g)
- chicken tenders (4.6 oz, 130 g)
- ½ piece napa cabbage (1.4 lb, 628 g)
- ½ bunch shungiku (tong ho/garland chrysanthemum) (4 oz, 125 g)
- 1 carrot (2 oz, 60 g)
- 1 negi (long green onion) (1.4 oz, 40 g)
- 1 bunch enoki (6 oz, 170 g)
- 1 shimeji mushrooms (3.5 oz, 100 g)
- 4 shiitake mushrooms (3.2 oz, 90 g)
- 1 medium tofu (momen tofu) (14 oz, 397 g)
- 1 green onion/scallion
- 1 Tbsp yuzu zest (I used freeze dry yuzu zest)
- shichimi togarashi (Japanese seven spice)