‚PSlice the fish into bite-sized pieces and sprinkle with the preliminary seasonings. Let it stand for a while. ‚QCut the bottoms off the enoki mushrooms and roughly separate the bunches. Remove the stems from the shiitake mushrooms and slice the tops thinly. ‚RDry the fish prepared in 1, coat with flour and fry in deep oil heated to 170Ž until crispy. ‚SCombine the ingredients for the seasoned stock in a pan, and bring to a boil. Add the fried fish and both kinds of mushrooms, cover and cook for 6-7 minutes. ‚TAfter the fish is well-seasoned, place it along with the mushrooms on serving dishes and add a small amount of the seasoned stock.

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EBecause the fish is already fried, be careful not to cook it in the seasoned stock too long. EThis dish tastes better well-seasoned.