Roughly chop the Chinese cabbage. Place half of the chopped cabbage in an earthenware pot.
Slice the salted mackerel diagonally into strips and lay on top.
Add the rest of the Chinese cabbage, sliced shiitake mushrooms, and bite-sized aburaage.
Add the "A" ingredients and turn on the heat.
Bring to a boil. It's done when everything is cooked through. I garnished it with greens.
Make rice porridge with the remaining broth. This hot pot is perfect for "zo-sui", or rice porridge with egg mixed in.
Story Behind this Recipe
I wanted to make a seafood hot pot, but I didn't have cod or any white fish. I found salted mackerel in the freezer, so I put it in hot pot and it was a big success.
This dish is not fishy at all since the ginger hides the smell. Adjust the seasonings depending on the saltiness of the salted mackerel. Rice porridge made using the broth is delicious. If you have any salted mackerel, give this a try!