1 bunch garland chrysanthemum,*** large stems removed, or fresh spinach leaves, coarsely chopped (about 3 cups)
Directions
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.
*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
**Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
***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.
