Yosenabe (Japanese Hot Pot)

Bahan-bahan (4 porsi)

• 4 cups dashi (Japanese soup stock)
• 4 Tbsp sake
• 4 Tbsp mirin
• 4 Tbsp usukuchi (light-colored) soy sauce
• 1 tsp Diamond Crystal kosher salt
• 10 manila clams
• 8 shrimp ((8.8 oz, 250 g; skip for vegan/vegetarian))
• 4 fillets black cod/sablefish (gindara) ((1 lb, 454 g; skip for vegan/vegetarian))
• chicken tenders ((4.6 oz, 130 g; skip for vegan/vegetarian))
• ½ piece napa cabbage ((1.4 lb, 628 g))
• ½ bunch shungiku (chrysanthemum greens) ((4 oz, 125 g))
• 1 carrot ((2 oz, 60 g))
• 1 Tokyo negi (long green onion) ((1.4 oz, 40 g))
• 1 bunch enoki ((6 oz, 170 g))
• 1 shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
• 4 shiitake mushrooms ((3.2 oz, 90 g))
• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 1 g reen onion/scallion
• 1 Tbsp yuzu zest ((I used freeze dry yuzu zest))
• shichimi togarashi (Japanese seven spice)