Yosenabe

Ingredients

• 3 1/2 cups soup dashi
• 4 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon salt
• 8 clams hard shell, thoroughly cleaned
• 2 salmon fillets cut into 2- inch lengths
• 3 heads hakusai Chinese cabbage, chopped into inch lengths
• 1 leek rinsed and cut diagonally
• 1 inch carrot peeled and cut into 1/4 thick rounds
• 8 shiitake mushrooms stems removed
• 1 enoki mushrooms stems trimmed
• 1 greens shungiku, chrysanthemum