Yosenabe

Yosenabe is a Japanese hot pot that is a great meal for the colder months and versatile as you can essentially throw anything you want in it. In Japanese yosenabe is a combination of the word “yose” which means gather up and “nabe” meaning hot pot. It varies from region to region in Japan.

Dashi stock is used to make the hot pot. Dashi is quick and easy to make – check out my recipe for it here. Traditionally, shirataki noodles are used, but you could make it with other noodles, such as soba, which will provide a more nutritionally-dense meal. You can make it with meat, poultry, fish, seafood, tofu, or a combination, plus a mix of veggies you like. I like yosenabe as it’s a good way to use up whatever ingredients you have left in the fridge.

INGREDIENTS

1/2 litre of dashi stock

200g of meat, poultry, fish, seafood, egg and/or tofu

8 of shiitake mushrooms – dried or fresh (or other type of mushroom)

1/2 medium daikon, peeled and sliced in rounds

1 carrot, peeled and sliced in rounds

1 leek, sliced into batons

3 inches of lotus root, peeled, sliced and soaked for 10 minutes in water and vinegar

2 slices of ginger

2 tbsp organic soy sauce / tamari

2 tbsp of mirin (made of 100% white rice)

1 pack of soba noodles (or shirataki or other type of noodle)

3 shiso leaves (or other fresh herb)

METHOD
  1. Cook the soba noodles as per cooking instructions.
  2. Drain the noodles and rinse under cold water.
  3. Once cooled, place a serve into each bowl, ready for when the hot pot is cooked.
  4. Prepare the veggies, meat/tofu and place in a nabe or any type of pot.
  5. Make sure all the ingredients fit snug in the pot.
  6. Add the soy, mirin, and dashi stock so the ingredients are covered.
  7. Place on the stove on a moderate heat and bring to a simmer.
  8. Once simmering, place the lid on the pot and turn the heat low and let simmer gently for 6-10 minutes or until ingredients or cooked through.
  9. Once cooked, serve the veggies and meats/tofu into the bowl around the noodles.
  10. Then cover with the stock, which will reheat the noodles.
  11. Garnish with shiso and it’s ready to serve.