Yosenabe

Ingredients

• 3 1/2 cups soup dashi
• 1 1/8 pounds salmon fillets cut into 2 cm thick slices and bones removed
• 1/4 head nappa cabbage chopped into 2-3 inch lengths
• 1 leek rinsed and cut diagonally
• 1 carrot peeled and sleced and cut into flowers
• 1 9/16 cups mushrooms champignon
• enoki mushrooms bunch dried, stems trimmed
• 1 bunch parsley
• 4 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons mirin