Yosenabe (Mixed Hot Pot) 日式什錦鍋 (寄せ鍋)

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.

Nutrition (per serving)

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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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