Yosenabe
A warming Japanese hot pot with seafood and vegetables
Ingredients
Instructions
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Prepare the brothIn a large nabe pot or Dutch oven, combine dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat. Taste and adjust seasonings if needed.
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Arrange ingredientsWhile the broth is heating, arrange all the prepared vegetables, tofu, and seafood on a large platter. Group similar ingredients together for an attractive presentation.
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Add vegetablesOnce the broth is simmering, add the harder vegetables first - carrots and daikon radish. Let them cook for about 5 minutes until they begin to soften.
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Add remaining ingredientsAdd the napa cabbage, mushrooms, and tofu to the pot. Simmer for another 5 minutes until the cabbage begins to wilt and the mushrooms soften.
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Cook the seafoodCarefully add the seafood and green onions to the pot. These cook quickly, so simmer for just 3-5 minutes until the seafood is cooked through. Shrimp will turn pink, fish will become opaque, and scallops will become firm but tender.
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Serve hot pot stylePlace the hot pot in the center of the table on a portable burner set to low heat. Provide each diner with a small bowl of ponzu sauce for dipping, and individual bowls for eating.
Nutritional Information
285
Calories
per serving
24
Protein
g per serving
18
Carbohydrates
g per serving
12
Total Fat
g per serving
2.5
Saturated Fat
g per serving
4
Fiber
g per serving
8
Sugar
g per serving
950
Sodium
mg per serving
25
Vitamin C
% daily value
15
Iron
% daily value
Yosenabe is Also Known As
寄せ鍋, Japanese Hot Pot, Seafood Hot Pot, Nabe or Japanese Winter Stew
