Cut bean curd into four. Soak shitake
mushrooms in warm water to soften. Then cut into halves. In each
individual heat proof bowls, place kelp on bottom and arrange bean
curd, shitake mushrooms and fish fillets. Pour over 1/2 tbsp sake and
1/4 dashi stock. Then steam uncovered in steamer for 30 minutes using
high heat. Use heat proof glass ware for steaming 4 pieces of fish
fillet. Advisable to warm the individual bowls in hot water before
serving. Use chopped scallion for garnishing.