Seafood and vegetable chafing dish

serves 4

• 1 fresh fish (1 lb. or 450 g)
• 1 cuttlefish or squid (2/3 lb. or 300 g)
• 4 shrimp (1/2 lb. or 225 g)
• 1/2 lb. (225 g) chicken meat
• 1 large cake tofu
• 1-1/3 lb. (600 g) Chinese cabbage
• 1/4 large carrot
• 1 bunch spinach

A.

• 5 c. dashi
• 3 T. mirin
• 6 T. light- colored soy sauce

B.

• 3 T. lemon juice
• 4 T. soy sauce
• 1-3/4 c. dashi

Directions

Remove the head and bones from the fish. Cut the fish meat into small pieces. Score the cuttle fish with a crosscut (illus. 1). Remove the shell from the body portion of the shrimp. Cut the chicken into pieces, and the tofu into 3/4" (2 cm) cubes.

Pull the leaves off the Chinese cabbage, one by one. Cut the carrot into matchstick-sized strips. Leave the bunch of spinach whole; do not cut. Wash each ingredient thoroughly, then blanch separately in boiling water until soft. Place some cabbage leaves, carrot, and spinach on a bamboo sushi mat, and roll tightly into a cylinder shape (illus.2,3). Cut into 1-1/4" (3 cm) pieces.

Add A to a cly pot and bring to a boil. Place the fish head, chicken meat, and the rest of the ingredients into the pot. Cook at the table while eating. Dip in B before eating.

Large chinese green onion, dried Chinese black mushrooms, garland chrysanthemum (shungiku),and so forth, may also be used in this recipe.