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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 Time

20m

Cook Time

15m

Total Time

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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Recipe Options

Ingredients

Servings: 4

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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)

Yosenabe (Japanese Hot Pot)

Ingredients

For Yosenabe Broth

For Yosenabet Ingredients

For Optional Garnish

Steps

Nutrition Facts

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