Yosenabe (Japanese Hot Pot) - San-J

Ingredients

• 1/2 head Large napa cabbage, cut into 2-3 inch length
• 1/2 bunch shungiku (chrysanthemum greens), cut into 2 inch lengths
• 1 Naga negi (Japanese long green onion) or 4 regular green onions, cut into ½inch thick slices
• 1/2 carrot, cut into ¼ inch thick rounds (optional)
• 4 shiitake mushrooms, stem removed. Slice cap with decorative cuts to make a flower pattern (optional)
• 1 package Enoki mushrooms, bottom trimmed
• 1/2 package Shimeji mushrooms, bottom trimmed
• 1 package Medium-firm tofu, cut into 8 pieces
• 1 package shirataki noodles
• 1 lb cod boneless fillets, cut into 2 inch pieces
• 8 shrimps, shelled, deveined
• 4 cups dashi (Awase dashi with kombuand Katsuobushi)
• 4 Tbsp. San-J Tamari soy sauce
• 4 Tbsp. mirin
• 4 Tbsp. sake
• 1 cup cooked rice
• 1 egg
• 1 green onion, chopped