‚PRemove the head and entrails from each sardine and rinse well. Cut them in half if they are too large. ‚QBoil the Chinese cabbage briefly and cut into 4cm-wide pieces. (If you prefer to add uncooked Chinese cabbage to the pot, cut it into smaller pieces.) ‚RCut the roots off the kikuna greens, wash well and cut in half. Remove the hard bottoms from the enoki mushrooms and separate the stems into smaller bunches. Skin the ginger root and cut into thin sticks. ‚SCombine the kombu stock and sake in an earthen pot and bring to a boil. Add the ginger, sardines and Chinese cabbage, and continue cooking. ‚TWhen the sardines are almost done, add the enoki mushrooms and kikuna greens. ‚UWhen all the ingredients are done, serve with the sauce mixed with some daikon and red cone pepper grated together.
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�EBy adding sake and ginger root, the fishy smell and taste of sardines can be reduced. �EAccording to season or preference, other ingredients, such as carrot, fresh shiitake mushrooms, tofu and Welsh onion may be added.