Yosenabe Hot Pot

Ingredients

• 1 lb white fish fillet
• 1/2 lb boneless chicken
• 8 clams
• 8 large shrimp, peeled and de-veined
• 8 Chinese black mushrooms or 8 white button mushrooms
• 2 ounces harusame noodles (clear filament noodles)
• 5 ounces spinach (trim off ends, boil lightly with cabbage)
• 6 large cabbage leaves
• Broth
• 4 cups dashi or 4 cups fish stock
• 7 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• Ponzu-Joyu
• 1 tablespoon lemon juice
• 2 tablespoons rice vinegar
• 5 tablespoons soy sauce
• 2 inches konbu
• 5 tablespoons dashi or 5 tablespoons fish stock
• 2 lemon slices
• shichimi-togarashi, to taste