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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.

Check out the photos of the ingredients used.


(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

(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


  1. Make the soup base by bringing (A) in a small pot to a simmer. Season to taste.
  2. 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).
  3. When ready to serve, fill donabe with soup. Cover the pot with lid and gradually bring to a simmer.
  4. 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

  1. 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.
  2. You can also dissolve some miso paste to make this miso-flavoured.
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4 comments on “Yosenabe (Japanese Hot Pot)”

  1. Have never had this…..I love all those mushrooms..yum!

  2. 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.

  3. Hi! Can kids below 7yrs eat this? Can I omit the sake?

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