Konjac Salmon Miso Nabe
This is a type of nabemono (one-pot) dish, so it's an easy meal to put together in a hurry on a cold evening. It's particularly good if you include the clams and shrimp...the soup stock becomes very hearty and tasty.

• 6 to 8 cups Water
• 4 inch square of Dashi Konbu
• 1 to 2 tsp. Hondashi (or other instant dashi powder)
• 3 to 4 Tbl. Miso
• 1 or 2 Salmon Steaks, cut up into bite size pieces
• 6 to 8 Clams (optional)
• 6 to 8 medium Shrimp, shelled and deveined (optional)
• 1 block of Tofu, cut into 1 to 1 1/2 inch cubes
• 1/2 of a medium Nappa (also called hakusai or Chinese cabbage), rinsed and cut into 1 1/2 inch strips
• 4 pc. fresh Shiitake, cut into fourths
• 1 pkg. Shirataki (Konjac noodles)
• 1 Daikon, cut into 1 inch pieces (optional)
• 6 to 12 oz. Sake (see note at bottom)

Put the cold water into a pot with the piece of konbu. Bring to a boil and remove the konbu before the water starts boiling; add the dashi powder and miso and mix thoroughly, keeping the water at a low simmer. Add the salmon, clams, shrimp, tofu, nappa, shiitake, and shirataki; this will lower the temperature of the water so you'll need to raise the heat on the pot until it comes to a boil again. Reduce to a simmer for about 5 to 10 minutes, stirring occasionally. This can also be cooked at the table, if you have a portable burner...it's an easy way to entertain guests, because they can help with the cooking, and there's nothing like the warm communal feeling of eating out of the same pot. And speaking of warm, communal feelings, don't forget to warm up the sake to serve with this meal!