This dish, called Yose Nabe, is cooked and eaten at the table, traditionally using a clay pot. You can use a flameproof casserole and will need a portable table-top stove.
Ingredients
225g/8ozsalmon, scaled and cut into 5cm/2in thick steaks with bones
Arrange the various prepared fish and chicken on a large serving platter.
Boil plenty of water in a large pan and cook the hakusai for 3 minutes. Drain in a sieve and leave to cool. Add a pinch of salt to the water and boil the spinach for 1 minute, then drain in a sieve under running water.
Squeeze the spinach and lay on a sushi rolling mat, then rol