dinner · dairy-free
Yosenabe (seafood & chicken hot pot)
'Everything' hot pot of fish, shrimp, clams, chicken and vegetables in a light soy-dashi broth.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season dashi and bring to a simmer.
-
2
Add chicken, carrot and cabbage stems first and simmer until the chicken reaches 74°C (165°F).
-
3
Add fish, shrimp and clams; cook until the clams open, the shrimp are opaque and the fish flakes. Discard any clams that stay shut.
-
4
Add tofu, mushrooms and leafy greens last.
-
5
Serve at the table with ponzu; finish with rice and egg porridge (zosui).
