The other night I made Seafood Nabe. It's all about your ingredients. 1st you get your dashi going, usually based on agi kombu but I used a prepackaged soup - no soy sauce as I wanted this to be nice and white so as not to over power the flavors of the sea. Then I added the daikon because of all the ingredients daikon can be cooked for a long time. Then goes in the other veggies like mushrooms, nappa, onions, green onions. Then the fish cakes like chikuwa and kamaboko. Finally all the seafood: asari clams, hamachi (yellowtail) fish center cuts and kama (neck), shrimp (I used tiger shrimp because whole botan or ama ebi are a little pricey). The resulting simmer is rich and hearty but not fatty or oily. In hind sit I probably would go with a fish like red snapper over yellowtail. I prefer my hamachi either as sashimi or pan fried.
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