Cod and Cabbage Pot
2 lb cod fillets, with skin
6 leaves Chinese cabbage (Napa does not work so well)
1/2 lb spinach
10 sprigs chrysanthemum leaves (shungiku/kikuna, optional)
6 fresh shiitake mushrooms
6 Japanese long onions (naganegi) or 8 leeks
2 cakes grilled bean curd (yakidofu)
4-inch square konbu, slashed with a knife
some of the following: 6 tbsp finely chopped green onion, 2 quartered lemons, 6 tbsp red maple radish (daikon with red peppers, grated), 4 tbsp grated fresh ginger
Cut fish into 1-inch slices, put in colander, pour boiling water over them, rinse, drain, refrigerate.
Parboil cabbage, rinse, trim thick stems. Parboil spinach. Wrap spinach in cabbage to make rolls, wrap in plastic or a towel and refrigerate.
Cut stems off chrysanthemum sprigs, wash, drain, cut in half. Cut mushrooms in half. Wash onions/leeks, cut diagonally into 1 1/2 inch lengths.
Put all pieces (fish, cabbage rolls, chrysanthemum, mushrooms, onions, tofu; cut to same size) on platters. Put the kelp in the water, bring just to a boil. Add fish first, then vegetables and tofu, simmer until just tender. Put ponzu/condiments in bowls, dip food in them.
Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 432-433