Sukiyaki with Red Snapper

Sukiyaki with Red Snapper
Photo by Brian Leatart


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

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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