Yose-nabe Hot Pot

Ingredients

• 240 g / 1/2 lb. filleted alfonsino cut in 8 bite-sized pieces*1
• 1 squid body, cleaned and skinned, 100 g / 3.5 oz.
• 1 boneless chicken thigh with skin, 250-300 g / 1/2-2/3 lb.
• 6 leaves hakusai napa cabbage
• 100 g / 3.5 oz. spinach
• 2 Japanese long onions
• 4 fresh shiitake mushrooms
• 150 g / 5 oz. edible chrysanthemum greens*2
• 1 block soft tofu, 300 g / 10 oz.
• 40 g / 1.5 oz. dried kuzu-kiri arrowroot starch noodles
• 2,000 ml / 8 C dashi stock
• 3 T sake
• 3 T Kikkoman Light Color Soy Sauce
• 2 T Kikkoman Manjo Mirin
• 1 t salt