Ingredients
1 shiitake mushroom, half a strip of kombu (dried kelp), 1 slice of carrot, 1 large seven-star grouper collar (about 500 g / 1 lb), and 1 box of silken tofu for hot pot.
Seasonings
1 scallion, 1 tablespoon mirin, 2 tablespoons bonito-flavored soy sauce, 1/2 cup dashi stock.
Instructions
1. Cut the fish into chunks; slice the tofu into long strips; cut the scallions diagonally into long sections; snip the kelp into 2 cm (about 3/4 inch) pieces.
2. Arrange all ingredients and seasonings in a dish, add half a cup of broth, and steam in a steamer over high heat for about 12 minutes.