Sukiyaki with Red Snapper

1. 1

   Combine dashi, mirin, and soy sauce in large pot over high heat.

2. 2

   Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms.

3. 3

   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.

4. 4

   Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute.

5. 5

   Ladle sukiyaki into bowls and serve.

6. 6

   *Japanese fish broth made with bonito flakes and kombu.

7. 7

   Powdered dashi concentrate is available at Japanese markets.

8. 8

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

9. 9

   ***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.

* Per serving · 4 servings · Values may vary.

No additional tips available.