Yosenabe Hot Pot
Warm up your dinner table with Yosenabe Hot Pot, a comforting and flavorful Japanese one-pot meal that brings together an assortment of fresh seafood, tender chicken, tofu, and seasonal vegetables in a savory dashi broth. This versatile hot pot recipe, enhanced with umami-rich soy sauce, mirin, and kombu, is a feast for both the eyes and palate. Featuring succulent salmon, shrimp, shiitake mushrooms, and hearty udon noodles, Yosenabe is the perfect choice for a cozy family meal or an interactive dinner party. Ready in just 45 minutes, this dish is served straight from the pot, letting everyone enjoy a steaming bowl of nourishment at their own pace. Simple, wholesome, and packed with authentic Japanese flavors, Yosenabe Hot Pot is a must-try recipe that embodies the art of communal dining.
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Recipe Information
Ingredients
- 6 cups Water
- 1 4x4-inch piece Kombu (dried kelp)
- 1 cup Bonito flakes
- 3 tablespoons Soy sauce
- 3 tablespoons Mirin
- 1 teaspoon Salt
- 1 pound Chicken thighs (boneless, skinless, cut into bite-size pieces)
- 0.5 pound Salmon fillets (skin-off, cut into 2-inch pieces)
- 0.5 pound Shrimp (peeled and deveined)
- 1 block Firm tofu (cut into 2-inch cubes)
- 1 head Napa cabbage (chopped into 2-inch pieces)
- 8 pieces Shiitake mushrooms (stems removed)
- 2 pieces Carrots (thinly sliced into rounds or decorative shapes)
- 2 stalks Leeks or green onions (cut into 2-inch pieces)
- 1 bunch Enoki mushrooms (trim off root base)
- 1 pack Udon noodles (fresh or frozen)
Instructions
In a large pot, prepare the dashi broth by adding the kombu and water. Let the kombu soak for 20 minutes.
Heat the pot over medium heat until just before it reaches a boil. Remove the kombu and discard.
Add the bonito flakes to the hot water and simmer for 2 minutes. Strain the broth into a new pot to remove the flakes.
Season the dashi broth with soy sauce, mirin, and salt. Taste and adjust seasoning if necessary.
Arrange the chicken, salmon, shrimp, tofu, napa cabbage, shiitake mushrooms, carrots, leeks, and enoki mushrooms in sections inside the hot pot.
Pour the seasoned broth over the ingredients and bring to a gentle simmer over medium heat.
Cook for 10–15 minutes, or until the chicken is fully cooked and the vegetables are tender.
In the last 5 minutes of cooking, add the udon noodles to the pot and allow them to heat through.
Serve the Yosenabe hot pot at the table, allowing diners to scoop out their portion into individual bowls. Enjoy with rice or additional dipping sauces if desired.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.0 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 962 mg | 74% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1974 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
