5.0 from 12 votes
Nabe (Yosenabe/Japanese Hot Pot)
Nabe or nabemono is Japanese hot pot. This is a classic Yosenabe recipe made of chicken, seafood, tofu, vegetables in dashi broth.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 People
Calories: 345 kcal
Course:
Main Course , Soup
Cuisine:
Japanese
Ingredients
Dashi:
- 8 cups water
- 2 pieces kombu 6 x 6-inch (15cm x 15cm)
- 1 1/2 oz (45g) dried shaved bonito
Yosenabe
- 4 cups dashi
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 chicken leg and thigh boned, skinned, and cut into bite-size pieces
- 1/2 lb (250g) Napa cabbage sliced
- 1 oz (30g) harusame or cellophane noodles, soaked in water for 15 minutes
- 1/2 package firm tofu cut into 4 pieces
- 4 clams
- 4 head-on shrimp
- 4 large scallops
- 1/2 lb (250g) red snapper or sea bass fillet, cut into 1-inch (2.5cm) slices
- 1 negi sliced on an angle into 2-inch (5cm) pieces
- 1 bunch spinach rinsed and cut into 2-inch (5cm) bundle
- 3 oz (90g) fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
- 1/2 medium carrot peeled and cut into 2-inch (5cm) pieces, then thinly sliced lengthwise
Instructions
Dashi:
- Add the water and kombu to a stockpot and let it steep for 30 minutes.
- Place the stockpot over medium heat and bring it to a boil. Remove the kombu and add the bonito, stirring once to mix it in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
- Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve or cheesecloth. Don't squeeze the bonito flakes, as this will make the dashi cloudy. Discard the bonito flakes after use.
Cup of Yum
Yosenabe:
- Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.
- Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the harusame, tofu, clams, shrimp, scallops, red snapper, chicken, negi, spinach, mushrooms, and carrot, arranging each ingredient in a neat order. Pour the broth over the ingredients, cover the hot pot, and bring it to a boil over high heat until cooked.
- Transfer the hot pot to the dining table and serve immediately.
Nutrition Information
Serving
4g
Calories
345kcal
(17%)
Carbohydrates
23g
(8%)
Protein
40g
(80%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
62mg
(21%)
Sodium
1650mg
(69%)
Potassium
1354mg
(39%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
9531IU
(191%)
Vitamin C
41mg
(46%)
Calcium
307mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 4g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 1650mg | 69% |
| Potassium | 1354mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9531IU | 191% |
| Vitamin C | 41mg | 46% |
| Calcium | 307mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.