Yosenabe
Yosenabe, from above
Non vegJapan

Yosenabe

A gathering hot pot of seafood, chicken and vegetables in dashi. Everything goes in, everyone gathers round.

45 minTime
58 gProtein each
mildSpice
Gathered together2 chapters · 1 min read

Make it your way

Grandma's waySeafood, chicken and vegetables in dashi.
The original
367kcalsame
58 gproteinsame
4 gfibresame
45minutessame

Yosenabe.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Water5 cups
Kombua piece
Bonito flakesa big handful
Soy sauce2½ tbsp
Sugar2 tsp (or mirin)
Salt1 tsp
Fish300 g white fish, in chunks
Prawns (shrimp)8
Clams200 g, cleaned
Chicken, boneless200 g thigh, in pieces
Napa cabbage (wombok, chinese leaf)¼ head
Firm tofu200 g, cubed
Button mushroommixed
Carrotslices
Spring onion (green onion, scallion)in long pieces

Method

4 steps
  1. 1Make dashi with water, kombu and bonito and strain. Season with soy, sugar and salt.
  2. 2Arrange cabbage stems, carrot and chicken in the pot and simmer 8 minutes.
  3. 3Add fish, clams, tofu, mushrooms and cabbage leaves and simmer until clams open and fish is cooked.
  4. 4Add prawns and spring onion for the last 2 minutes and serve at the table.
Serve it like this

Bring the pot to the table bubbling, arranged in neat sections, with ponzu and rice alongside.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Yosenabe: a bread or rice, a side, something to drink and something sweet.

Bread or rice Chirashi sushi60 min
Bread or rice Japanese milk bread210 min
With a main Zosui20 min
On the side Hijiki no nimono35 min
On the side Spinach goma ae15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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