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Yosenabe (Japanese Hot Pot)


Product(s) Used

Special Diet


Main Course

Main Ingredient



Authentic Japanese


  • 1/2 head Large napa cabbage, cut into 2-3 inch length
  • 1/2 bunch  shungiku (chrysanthemum greens), cut into 2 inch lengths
  • 1  Naga negi (Japanese long green onion) or 4 regular green onions, cut into ½inch thick slices
  • 1/2  carrot, cut into ¼ inch thick rounds (optional)
  • 4  shiitake mushrooms, stem removed. Slice cap with decorative cuts to make a flower pattern (optional)
  • 1 package Enoki mushrooms, bottom trimmed
  • 1/2 package Shimeji mushrooms, bottom trimmed
  • 1 package Medium-firm tofu, cut into 8 pieces
  • 1 package shirataki noodles
  • 1 lb cod boneless fillets, cut into 2 inch pieces
  • 8 shrimps, shelled, deveined

For Soup Broth

  • 4 cups dashi (Awase dashi with kombuand Katsuobushi)
  • 4 Tbsp. San-J Tamari soy sauce
  • 4 Tbsp. mirin
  • 4 Tbsp. sake

For Shime

  • 1 cup cooked rice
  • 1 egg
  • 1 green onion, chopped


  • Prepare ingredients
  • Cut all vegetables and seafood.
  • Arrange prepared ingredients on a big platter or a bamboo zaru basket.

To Make Soup Broth

  • To make dashi,simmer4 cups of water with dried kombu in a large pot on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
  • Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
  • Using a cheese cloth or a paper towel lined over a strainer, strain the stock to a large bowl.
  • Pour the dashi into a large pot and add San-J Tamari Soy Sauce, mirin, and sake. Cover and bring to simmer and turn off the heat.

How to Cook and Eat

  • Bring the soup broth to a boil on a portable butane stove or a regular stove top.
  • Add ingredients to the pot, arranging nicely by sections. Put vegetables first that take longer to cook. Cover the pot with a lid and cook until all ingredients are cooked. Turn down the heat to simmer to keep the ingredients hot while the foods are served right from the pot for everyone. (like fondu)
  • Once all the cooked ingredients are served and gone from the pot, turn up the heat and start addingingredients for another batch. Repeat until all ingredients are gone or everyone is full.

How to Cook Shime

  • Shime means “to finish it up” in Japanese. The soup broth in the pot after all the ingredients are cooked is exceptionally delicious. Remove ingredients left in the pot if there are any, and add rice and cook to make porridge. After the rice is cooked and has creamy consistency, stir in egg and mix. Sprinkle chopped green onion on top and serve.
  • Other than rice, you can cook different types of noodles such as udon or ramen for shime.
  • Note: Ingredients that go into a yosenabe are very flexible. You can change up the ingredients depending on what you have. You can use meat such as chicken in place of fish or add shellfish such as clams, scallops, or mussels.

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