1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat
1 bunch komatsuna (or spinich)
5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin
1 Tokyo negi (or regular scallions), thinly sliced on a bias
1 pouch ago dashi (or bonito dashi)
1/4 teaspoon shichimi togarashi (Japanese 7 spice)
Get a nabe pot, add 4 cups of water, mushrooms and the dashi. Bring up to a simmer.
Add the kama, half of the negi and let it simmer for 10 minutes, covered.
Once kama is cooked, add komatsuna, the rest of the onions and sprinkle togarashi on top. That's it!!
Ready to eat! This dish is perfect when it's cold outside. Best served with a bowl of steaming hot fluffy white rice.
*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys eating out and going to the beach.