Japanese fish stew

You’ve been practicing cutting carrots and mushrooms according to last week’s video, right? Well, now you’ll get to use them. This nabemon is a one-dish meal. I usually incorporate Japanese seasonal items that you might not be able to get, so I’ve listed substitutes in the ingredients. If you have dashi, that makes better broth than water with bullion, but the last time I made it, I had run out of dashi-makings.
Feel free to vary the quantities, experiment with different fishes, add in some scallops or other vegetables. This is a flexible dish and everyone makes it a little bit differently.
Japanese Fish Stew
serves 4
4 shiitake mushrooms, decoratively cut
1/2 large carrot, cut into flowers
1 bunch chrysanthemum leaves (or other bitter green), cut into 10 cm lengths
1 long onion (or small leek). cut into 5 cm slices on the diagonal
6 cm lotus root, sliced into thin rounds
1 block firm tofu, cut into cubes
300-400 grams fish filets (salmon, whitefish, etc), cut into bite sized pieces
4 large shrimp, peeled
dash olive oil
broth
300-400 cc hot water
1 bullion cube with MSG
3 Tblsp soy sauce
2 Tblsp yuzu juice (or lemon juice)
1 1/2 tsp rice vinegar
1/2 tsp mirin (or a good pinch of sugar)
Mix together the broth ingredients. In a large ceramic pot, heat the olive oil. Sautee the onion briefly, then toss in the other vegetables (except greens) and add broth to cover. Bring to a simmer and allow to cook for abtou 15 minutes, or until the carrots are slightly softened. Add the fish, shrimp and tofu, cook until the fish and shrimp are firming up. Top up with broth as needed. Wilt the greens into the stew. Allow to simmer for a few minutes longer to mellow the flavors, but be careful not to overcook the fish.