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Yosenabe (Japanese Hot Pot)
Serves 3–4 · About 40 min
A hot pot of chicken, cod, napa cabbage, mushrooms and tofu simmered together in a soy sauce dashi broth.
① Cut the ingredients→② Make the broth→③ Simmer the hard ingredients first→④ Simmer the rest→⑤ Serve and eat
What to buy
Meat & fish
Vegetables
Tofu
Seasonings & dry goods
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How to make it
1
Cut the vegetables, mushrooms and tofu
- Peel off the napa cabbage leaves one by one, wash them, and on a cutting board cut them into the white stems and green leaves. Cut the stems 3 cm wide and the leaves 5 cm wide
- Cut the leek into 1 cm wide diagonal slices
- Peel the carrot and cut into 5 mm thick rounds
- Cut off the shiitake stems. Cut 3 cm off the base of the enoki and pull them apart into small clumps with your hands
- Take the tofu out of the pack, put it on the cutting board, and cut into 8 pieces
- Put the cabbage stems and carrot on one plate, and the leaves, leek, mushrooms and tofu on another plate
How to tell it's doneEverything is cut and split into 2 plates: one with the stems and carrot, one with everything else.
2
Cut the chicken and cod
- Cut the chicken into bite-size pieces (about 3 cm)
- Cut each cod fillet into 3. If you see any bones, pinch them out with your fingers
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneThe chicken and cod are cut, and your hands and tools that touched raw meat and fish are washed.
Be carefulDon't cut vegetables on the cutting board you just used for raw chicken. That's why you cut the vegetables first (step 1).
3
Make the broth
- Put 1000 ml water, 2 tsp dashi granules, 3 tbsp soy sauce, 3 tbsp mirin, 3 tbsp sake and 1/2 tsp salt in a clay pot (or a regular pot)
- Mix with a ladle and put on medium heat
How to tell it's doneBig bubbles are rising all over, from the edge of the pot (boiling).
4
Simmer the chicken, carrot and cabbage stems
- Add the chicken from step 2, and the carrot and cabbage stems from step 1
- When it boils again, skim off the whitish foam (scum) that comes to the top with a ladle and throw it away
- Turn to medium-low heat and simmer for 5 minutes
How to tell it's doneThe surface of the chicken has turned all white, and the edges of the cabbage stems are becoming a little see-through.
5
Add the rest and simmer
- Add the cod, cabbage leaves, leek, shiitake, enoki and tofu, putting them into the gaps
- Put the lid on and simmer on medium-low heat for about 7 minutes
How to tell it's doneThe cabbage leaves are soft. Take out the biggest piece of chicken and cut it: it's white inside, not pink. The cod is white all the way through and flakes apart when pressed with chopsticks.
Be carefulIf it boils hard, the tofu gets small holes and turns hard, and the cod falls apart. Keep the heat low enough that just a little steam comes out from under the lid.
6
Taste and serve
- Taste the broth. If it's bland, add soy sauce 1 tsp at a time and mix
- Ladle the ingredients and broth into small bowls
- Keep it on low heat while you eat. When the broth goes down and more than half of the ingredients stick out, add 100 ml water (taste, and if it's bland, add 1 tsp soy sauce)
ReadyEach small bowl has ingredients and broth together.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The chicken is toughIt kept boiling hard on high heat. Next time lower to medium-low heat in steps 4 and 5.
The cod fell apart into piecesYou stirred too much, or the heat was too high. After adding the cod, don't stir with the ladle; just let it simmer.
The taste is weak or dullNot enough soy sauce, or water came out of the vegetables. Add soy sauce 1 tsp at a time, tasting each time.
Too saltyThe broth boiled down and got too strong. Add water 100 ml at a time and taste.
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