Yosenabe – Japanese Seafood Hot Pot

When the pot is made out of clay, it’s referred to as Donabe, when the pot is made out of cast iron, it’s referred to Tetsunabe (Tetsu = Iron, as in Tetsuo, the Iron Man). There are other types of Nabe dishes in Japanese cooking, but the Yosenabe is one of the most popular and ubiquitous ones. The dish is very easy to make, but time consuming in the preparation of the various type of ingredients in the Nabe. There is no set list of what ingredients you should put in a yosenabe, which makes the dish is very adaptable to your own taste.

Yosenabe - Japanese Seafood Hot Pot
Yosenabe is a Japanese hot pot dish made with dashi, vegetables, tofu, seafood, and noodles in a nabe, which is a Japanese pot.
  • 4 cups dashi
  • ½ cup mirin
  • ½ cup light soy sauce
  • 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces
  • 225 g napa cabbage, sliced
  • 30 g cellophane noodles, soaked in water for 15 minutes
  • 225 g firm tofu, cut into 4 pieces
  • 4 clams
  • 4 head-on shrimp
  • 4 large scallops
  • 225 g red snapper, cut into 2 cm slices
  • 1 spring onion, sliced on an angle into 5 cm pieces
  • 1 bunch spinach, rinsed and cut into 5 cm pieces
  • 100 g fresh shiitake mushrooms (or enoki mushrooms or oyster mushrooms)
  • ½ medium carrot, peeled and cut into 5 cm pieces, then thinly sliced lengthwise
  1. Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.
  2. Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the cellophane noodles, tofu, clams, shrimp, scallops, red snapper, chicken, spring onion, spinach, mushrooms, and carrot, arranging each ingredient in a neat order. Pour the broth over, cover the hot pot and bring it to boil over high heat until cooked.
  3. Transfer the hot pot to the dining table and serve immediately.
Mirin (味醂 or みりん) is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.