Yosenabe (Mixed Hot Pot)日式什錦鍋 (寄せ鍋)

Name: Yosenabe (Mixed Hot Pot)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1500ml Water; 10g Kombu (dried kelp); 15g Katsuobushi (dried bonito flakes); 250g Chicken thigh, bite-sized pieces; 200g White fish fillets (e.g., cod, snapper), cut into large pieces; 8 large Shrimp, peeled and deveined; 200g Firm tofu, cut into 8 cubes; 300g Napa cabbage, cut into 5cm pieces; 4 Shiitake mushrooms, stems removed, scored tops; 100g Enoki mushrooms, root end trimmed, separated; 1 stalk Negi (Japanese leek/long onion), diagonally sliced; 0.5 small Carrot, thinly sliced or cut into flower shapes; 100g Mizuna or other leafy greens, cut into 5cm pieces; 100g Kamaboko (fish cake), thinly sliced (optional); 4 tbsp Soy sauce; 3 tbsp Mirin; 3 tbsp Sake; 0.5 tsp Salt

Yosenabe is a classic Japanese hot pot dish featuring a variety of seasonal ingredients like seafood, chicken, tofu, and vegetables simmered in a savory dashi broth. It's a comforting and communal meal perfect for cold weather.

45 min
4 servings
Level 2
Japanese
Fish

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01Ingredients

1500ml Water
10g Kombu (dried kelp)
15g Katsuobushi (dried bonito flakes)
250g Chicken thigh, bite-sized pieces
200g White fish fillets (e.g., cod, snapper), cut into large pieces
8 large Shrimp, peeled and deveined
200g Firm tofu, cut into 8 cubes
300g Napa cabbage, cut into 5cm pieces
4 Shiitake mushrooms, stems removed, scored tops
100g Enoki mushrooms, root end trimmed, separated
1 stalk Negi (Japanese leek/long onion), diagonally sliced
0.5 small Carrot, thinly sliced or cut into flower shapes
100g Mizuna or other leafy greens, cut into 5cm pieces
100g Kamaboko (fish cake), thinly sliced (optional)
4 tbsp Soy sauce
3 tbsp Mirin
3 tbsp Sake
0.5 tsp Salt

Nutrition (per serving)238kcal

Protein32.5g
Carbs12.3g
Fat5.2g

Fiber 2.1 gSodium 892 mg

02Steps

To make dashi broth: Place Water and Kombu in a large pot. Heat over medium-low heat until just before boiling (small bubbles appear). Remove Kombu before it boils. Add Katsuobushi, bring to a gentle simmer, then turn off heat immediately. Let it steep for 5 minutes, then strain through a fine-mesh sieve. Discard Katsuobushi.
Season the dashi broth: Return the strained broth to the pot. Add Soy sauce, Mirin, Sake, and Salt. Stir to combine and taste, adjusting seasoning as needed.
Arrange ingredients in the pot: Arrange Chicken thigh, White fish fillets, Shrimp, Firm tofu, Napa cabbage, Shiitake mushrooms, Enoki mushrooms, Negi, Carrot, Mizuna, and Kamaboko artistically in a donabe (Japanese clay pot) or a large regular pot.
Cook the hot pot: Pour the seasoned dashi broth over the arranged ingredients. Place the pot over a portable burner or stovetop on medium heat. Bring to a simmer, then reduce heat to low and cook until all ingredients are tender and cooked through, approximately 15-20 minutes.
Serve immediately: Enjoy Yosenabe hot from the pot. It's often served with individual dipping sauces like ponzu or grated daikon with chili oil.

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