Sukiyaki with Red Snapper

Sukiyaki with Red Snapper
Photo by Brian Leatart


  • 1 pound firm tofu (bean curd)
  • 1 bunch garland chrysanthemum or fresh spinach leaves
  • 9 ounces fresh shiitake mushrooms
  • ½ cup soy sauce
  • 4 cups dashi
  • 2 pounds red snapper fillets, halved lengthwise
  • ½ cup mirin (sweet Japanese rice wine)

Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minut...

View full recipe at Epicurious


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