Yosenabe (Japanese Hot Pot)

Name: Yosenabe (Japanese Hot Pot)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: For Yosenabe Broth:; 4 cups dashi (Japanese soup stock) (for vegan/vegetarian, makeVegan Dashi); 4 Tbsp sake; 4 Tbsp mirin; 4 Tbsp usukuchi (light-colored) soy sauce; 1 tsp Diamond Crystal kosher salt; For Yosenabet Ingredients:; 10 manila clams (11.4 oz, 325 g; it's very important to follow this instruction to prepare clams; skip for vegan/vegetarian); 8 shrimp (8.8 oz, 250 g; skip for vegan/vegetarian); 4 fillets black cod/sablefish (gindara) (1 lb, 454 g; skip for vegan/vegetarian); chicken tenders (4.59 oz, 130 g; skip for vegan/vegetarian); ½ piece napa cabbage (1.4 lb, 628 g); ½ bunch shungiku (chrysanthemum greens) (4 oz, 125 g); 1 carrot (2 oz, 60 g); 1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g); 1 bunch enoki (6 oz, 170 g); 1 shimeji mushrooms (3.5 oz, 100 g); 4 shiitake mushrooms (3.2 oz, 90 g); 1 medium-firm tofu (momen dofu) (14 oz, 397 g); For Optional Garnish:; 1 green onion/scallion; 1 Tbsp yuzu zest (I used freeze dry yuzu zest); shichimi togarashi (Japanese seven spice)

Prep 20m

Cook 15m

Total 35m

This flavorful Japanese hot pot, or Yosenabe, features a rich broth made with dashi, sake, mirin, and soy sauce, filled with seafood, chicken, and an assortment of vegetables and tofu. Delicious, healthy, and perfect for a cozy night in. Optional garnishes add extra depth of flavor.

Hot Pot

Seafood

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Ingredients

(Servings: 4)

4 cups dashi (Japanese soup stock) (for vegan/vegetarian, makeVegan Dashi)

4 Tbsp usukuchi (light-colored) soy sauce

1 tsp Diamond Crystal kosher salt

10 manila clams (11.4 oz, 325 g; it's very important to follow this instruction to prepare clams; skip for vegan/vegetarian)

8 shrimp (8.8 oz, 250 g; skip for vegan/vegetarian)

4 fillets black cod/sablefish (gindara) (1 lb, 454 g; skip for vegan/vegetarian)

chicken tenders (4.59 oz, 130 g; skip for vegan/vegetarian)

½ piece napa cabbage (1.4 lb, 628 g)

½ bunch shungiku (chrysanthemum greens) (4 oz, 125 g)

1 carrot (2 oz, 60 g)

1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g)

1 bunch enoki (6 oz, 170 g)

1 shimeji mushrooms (3.5 oz, 100 g)

4 shiitake mushrooms (3.2 oz, 90 g)

1 medium-firm tofu (momen dofu) (14 oz, 397 g)

1 green onion/scallion

1 Tbsp yuzu zest (I used freeze dry yuzu zest)

shichimi togarashi (Japanese seven spice)

Nutrition Facts

Calories

495kcal

24%
Fat

18g

0%
Saturated Fat

4g

0%
Carbohydrates

26g

1%
Fiber

4g

0%
Sugar

5g

0%
Protein

50g

2%
Cholesterol

120mg

6%
Sodium

2,948mg

147%

Percent Daily Values are based on a 2,000 calorie diet.

Yosenabe (Japanese Hot Pot)

Ingredients

For Yosenabe Broth

For Yosenabet Ingredients

For Optional Garnish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts