Sukiyaki with Red Snapper

Name: Sukiyaki with Red Snapper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters dashi; 946 milliliters ounces fresh shiitake mushrooms, stemmed, caps quartered (about; 118 milliliters mirin (sweet Japanese rice wine); 907 grams red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips; 118 milliliters soy sauce; 710 milliliters bunch garland chrysanthemum,*** large stems removed, or fresh spinach leaves, coarsely chopped (about; 454 grams firm tofu (bean curd), drained, cut into 1/2-inch cubes

Need a gluten free, dairy free, and pescatarian main course? Sukiyaki with Red Snapper could be an awesome recipe to try. One portion of this dish contains about 45g of protein, 6g of fat, and a total of 319 calories. This recipe serves 6. Head to the store and pick up dashi, fresh spinach leaves, mirin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Shiitake Mushrooms

Red Snapper

Soy Sauce

Dashi

Mirin

Tofu

Equipment you will use

Pot

Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve.

Equipment you will use

Bowl

Ladle

*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.

Ingredients you will need

Bonito Flakes

Dashi

Kombu

Fish

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

Ingredients you will need

Mirin

***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.