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Ingredients

• Broth:
• 4 cups water
• 1 cup sake
• 1/2 cup ishiri sauce
• 2 (6-inch) pieces kombu
• 1 pound squid
• Edibles:
• 1 napa cabbage-spinach roll, sliced (recipe below)
• 1 ounce harusame (thin, transparent noodles made from mung bean, potato, or sweet potato starch; may substitute with cellophane noodles)
• 1/2 pound firm tofu (approx. 1/2 package), cut into 4 pieces
• 2 ounces daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
• 1 negi (Japanese scallion, usually 3/4-inch thick and 2-feet long; may substitute with 2 green scallions); slice whites and greens at an angle into 2-inch pieces
• 4 ounces fresh shiitake mushrooms (about 8 pieces), stemmed
• 3 1/2 ounces shimeji mushrooms (may substitute with white button or crimini), trimmed and separated
• 2 cups shungiku (chrysanthemum leaves; may substitute with mizuna or watercress), stemmed
• Garnish:
• 1/4 cup momiji oroshi (recipe below)
• 1/2 cup shibori scallions (recipe below)
• Rice for Shime:
• 1 cup of Japanese short grain rice
• 1 cup of water
• 
• 4 ounces napa cabbage leaves (approx. 4 large leaves), separated from the head
• 4 ounces spinach, stemmed
• 8 whole dried Japanese chilies (each roughly the diameter of a chopstick)
• 2 ounces raw green scallions, trimmed of roots
• cold water

Description

Serious Eats