- Daikon Pepper Garnish
- 2 to 3 dried chile peppers
- 4-inch length of daikon
- 6 leaves Napa cabbage
- 6 4-inch strips dried gourd, softened in boiling water
- 2 bunches enoki mushrooms
- 2 blocks of tofu, cut into chunks
- 1 bunch edible chrysanthemum leaves, washed and trimmed
- 1 carrot, peeled and cut into rounds (or decorative stamps)
- 1 bunch watercress, washed
- 1/2 pound snow peas, blanched and halved diagonally
- 2 1/2 pounds firm white fish fillets with skin, such as snapper or bream, cut into 2inch pieces
- 4inch square giant kelp (konbu), wiped with a damp towel to clean
- 6 scallions, finely chopped, for garnish
Chop the tops off the chile peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or chopstick. Force the peppers into the holes, then set aside for 5 minutes to let the chiles soften.
Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to arrange the platter.
Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color.
Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot.
After 2 or 3 minutes, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into ponzu sauce and daikon. Season to taste with chopped scallions and DaikonPepper garnishes. Keep adding and cooking remaining ingredients.
When all of the fish and vegetables are eaten, diners can drink the remaining broth.