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Yosenabe (Japanese Hot Pot)
Yosenabe Recipe ("Put Anything" Japanese Hot Pot)
Feel free to adapt the ingredients listed from (B) to (D) with your favourite seasonal ingredients.
Ingredients:
(A) Soup Base
- 750 ml water
- 1 tbsp dashi powder
- 1/2 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp light soy sauce to taste
(B) Vegetables
- 200 grams firm (pressed) tofu cut to 2 cm pieces
- a few napa cabbage leaves cut to bite-sized chunks
- 100 grams Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’) cut to 5 cm lengths
- small handful assorted mushrooms such as enoki mushrooms & hon shimeji ends trimmed
- 6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
- 2 Japanese scallion (negi) sliced white portion at a slant to 2.5cm length
- 8 thinly sliced carrots cut to flowers
(C) Meat, Seafood & Fish Cake
- 200 grams fresh boneless chicken thigh cut to bite-sized pieces
- 8 cooked scallop (hotate) thaw if using frozen
- 8 large oysters thaw if using frozen
- 8 thin slices kamaboko
- 3 pieces (tubes) chikuwa cut at a slant to 2.5 cm length
(D) Others
- 1-2 packet udon or 1 bowl cooked short-grain rice/multigrain rice
- 100 grams prepared shirataki noodles (ito konyaku) blanched in boiling water for 2 minutes, submerge cooked noodles in cold water bath for a few minutes; drained
(E) Ponzo Sauce Dipping
- 2 tbsp grated daikon (white radish)
- 2 tbsp chopped spring onions
- 3 tbsp ponzo sauce
(F) Sesame Sauce Dipping
- 4 tbsp roasted sesame sauce
- 1/2 tbsp seasoned sushi vinegar
- 1 tsp mirin
You also need
- Donabe or earthen clay pot can use any pot if not available
- Portable Stove
Directions:
- Make the soup base by bringing (A) in a small pot to a simmer. Season to taste.
- Prepare ingredients (B), (C) and (D). Arrange a bit of each ingredient attractively in a donabe (claypot) and place the rest of the ingredients in a platter. Prepare dipping sauces (E) and (F).
- When ready to serve, fill donabe with soup. Cover the pot with lid and gradually bring to a simmer.
- Enjoy your hot pot with dipping sauces at the side, topping up regularly with more soup stock and ingredients from the platter.
Noob Cook Tip
- After you cooked all the meat and vegetables, add a bowl of cooked rice or some udon to the remaining broth, season with a bit of soy sauce and pour a beaten egg over the rice or noodles.
- You can also dissolve some miso paste to make this miso-flavoured.
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Have never had this…..I love all those mushrooms..yum!
I used to have this Japanes paper nabe (many many years ago!) near Gillman Alexander Rd (now this place has entirely changed, of course this Japanese restaurant is long gone!); and that was the first time I was introduced to nabe.
I really like your entire made-at-home nabe. The earthern clay pot, and entire setting is real! including the wire gauze for cooking and the portable stove.
Hi! Can kids below 7yrs eat this? Can I omit the sake?
Thanks!
You can omit the sake if you are concerned.