Authentic Japanese Yosenabe: A Traditional Hot Pot Recipe

Ingredients

200g of boneless chicken thighs
100g of firm tofu
8 shiitake mushrooms
1 leek
1 carrot
200g of napa cabbage
8 prawns
8 clams
2 cups of dashi stock
4 tablespoons of soy sauce
2 tablespoons of sake
2 tablespoons of mirin
1 tablespoon of sugar
1 tablespoon of vegetable oil

Steps and instructions

Cut the chicken into bite-sized pieces and the tofu into cubes.
Slice the shiitake mushrooms, leek, and carrot, then chop the napa cabbage.
In a pot, heat the vegetable oil over medium heat. Add the chicken and cook until browned.
Add the shiitake mushrooms, leek, carrot, napa cabbage, prawns, and clams to the pot. Cook for a few minutes until the vegetables start to soften.
Add the tofu to the pot.
In a bowl, mix together the dashi stock, soy sauce, sake, mirin, and sugar to create the broth. Pour the broth into the pot.
Simmer the ingredients in the pot over low heat for 15-20 minutes, until all ingredients are well-cooked and the flavors have melded together.
Serve the Yosenabe hot directly from the pot.

Tools for making

Cutting Board - A sturdy surface for chopping and preparing ingredients.
Knife - A sharp knife for cutting the chicken, vegetables, and tofu.
Pot - A large pot for cooking the Yosenabe.
Stove - A heat source for cooking the ingredients.
Bowl - A bowl for mixing the broth ingredients.
Spatula - A utensil for stirring and flipping ingredients in the pot.
Soup Ladle - A ladle for serving the Yosenabe into bowls.
Chopsticks - Utensils for diners to eat the Yosenabe.

Recipe variations

Use seafood such as scallops, squid, or fish fillets instead of chicken.
Replace the prawns and clams with mussels, crab, or lobster.
Add other vegetables like mushrooms, bok choy, or spinach.
For a vegetarian version, omit the meat and seafood and add more tofu or use vegetable broth instead of dashi stock.
Experiment with different seasonings such as miso paste, ginger, or chili flakes for additional flavor.
Try using udon noodles or rice noodles as an alternative to the traditional ingredients.
Include other proteins like thinly sliced beef or pork.
For a spicy kick, add some sliced chili peppers or a drizzle of chili oil.

Recipe overview

Yosenabe is a traditional Japanese hot pot dish that's perfect for those chilly evenings when you crave a warm, comforting meal. This recipe brings together a variety of ingredients, including chicken, tofu, mushrooms, and a medley of seafood, all simmered together in a savory broth. The combination of fresh ingredients and flavorful broth creates a harmonious, satisfying meal. Not only is Yosenabe delicious, but it's also fun to make. You can adjust the ingredients based on what you have on hand, making it a versatile option for any day of the week. Expect a hearty, umami-packed dish that's sure to please everyone at the table.

Common questions

Can I use other types of meat instead of chicken thighs?
Yes, you can use other types of meat such as thinly sliced beef or pork as a substitute for chicken thighs.
Can I use different types of mushrooms?
Absolutely! While shiitake mushrooms are commonly used in Yosenabe, you can experiment with other mushrooms like enoki or oyster mushrooms to add variety to your dish.
Is it possible to make a vegetarian version of Yosenabe?
Definitely! You can omit the meat and seafood, and instead use a variety of vegetables like tofu, mushrooms, carrots, and cabbage to create a delicious vegetarian Yosenabe.
What can I use as a substitute for dashi stock?
If you don't have dashi stock, you can use vegetable stock or simply replace it with water. However, dashi stock adds a unique umami flavor to the dish, so using it is recommended if possible.
Can I adjust the seasonings to suit my taste?
Absolutely! Feel free to adjust the amount of soy sauce, sake, mirin, and sugar according to your preferences. You can start with the recommended amounts and then taste and adjust as needed.
Can I make Yosenabe ahead of time?
Yosenabe is best enjoyed fresh and hot. While you can prepare the ingredients in advance, it is recommended to cook and serve it immediately to enjoy the flavors and textures at their best.

Serving dishes and utensils

Pot - A large pot is needed to cook the Yosenabe.
Chopping Board - A sturdy chopping board is useful for cutting the ingredients.
Knife - A sharp knife is essential for slicing and dicing the ingredients.
Ladle - A ladle is handy for serving the Yosenabe into bowls.
Strainer - A strainer is needed to drain and clean the clams before cooking.
Tongs - Tongs are helpful for turning and handling the ingredients while cooking.
Soup Bowls - Deep soup bowls are ideal for serving the Yosenabe.
Chopsticks - Traditional chopsticks are perfect for enjoying the Yosenabe.

Origin stories

Yosenabe, a type of nabemono or "one pot" dishes in Japan, carries with it a spirit of togetherness. Its name literally means "putting together," symbolizing not just the medley of ingredients, but also the sense of community it fosters. Traditionally, yosenabe is prepared in a large pot and shared among family and friends during the winter months. Everyone gathers around the table and takes part in the cooking process, making the dish a convivial experience. Much like Japan's emphasis on unity and harmony, yosenabe exemplifies the same principles, bringing diverse ingredients into a single cohesive and comforting dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.