Japanese cuisine · Soups & Stews

Yosenabe

Mixed family hot pot with white fish, shrimp, tofu, napa cabbage and mushrooms, cooked at the table in dashi.

Ingredients · for 4 servings

• 400 g cod fillet
• 250 g shrimp, peeled
• 300 g firm tofu
• 300 g napa cabbage
• 200 g shiitake mushrooms
• 150 g enoki mushrooms
• 2 carrots
• 1.2 l dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 bunch scallions, salt

Instructions

1. Cut the cod into 4 cm pieces, salt lightly and let sit for 10 min., then pat dry; score the shrimp along the back and remove the vein.
2. Cut the napa cabbage crosswise into 4 cm wide strips, the carrots into thin slices and the tofu into 3 cm cubes; slice the shiitake and trim the root end off the enoki.
3. Bring the dashi with soy sauce, mirin and sake to a boil in a wide pot and season lightly with salt — the broth should stay mild, since the fish and shrimp will add more flavor.
4. First add the carrots and the firm white parts of the napa cabbage and cook for 6 min. over medium heat.
5. Add the fish, shrimp, tofu, shiitake and the green cabbage leaves close together and let steep covered for 6–8 min., until the fish is opaque white and firm.
6. Add the enoki mushrooms last and let steep for 1 min., sprinkle with scallion rings and bring the pot to the table for everyone to fish out their share.