| | DAIKON PEPPER GARNISH |
| 2 | | Dried chile peppers; (2 to 3) |
| 1 | | Four-inch length daikon |
| | ONEPOT |
| 6 | | Leaves Napa cabbage |
| 6 | | Four-inch strips dried gourd, softened in boiling water |
| 2 | bn | Enoki mushrooms |
| 2 | | Blocks tofu; cut into chunks |
| 1 | bn | Edible chrysanthemum leaves; washed and trimmed |
| 1 | | Carrot; peeled and cut into rounds (or decorative stamps) |
| 1 | bn | Watercress; washed |
| 1/2 | lb | Snow peas; blanched and halved diagonally |
| 2 1/2 | lb | Firm white fish fillets with skin, such as snapper or bream,, cut in 2" pieces |
| 1 | | Four-inch square giant kelp (konbu), wiped with a damp towel to clean |
| 6 | | Finely chopped scallions; for garnish |
| | Ponzu sauce for dipping; see recipe |
