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
  • 4 cups dashi
  • 2 pounds red snapper fillets, halved lengthwise
  • ½ cup soy sauce
  • ½ cup mirin (sweet Japanese rice wine)
  • 9 ounces fresh shiitake mushrooms

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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