Yosenabe Japanese Seafood Hot Pot
- Number of Servings: 4
Ingredients
4 oz. Salmon, skin removed cut into 1 inch slice 2 pcs.2 chicken thighs, boneless and skinless, cubed4 Little Neck Clams or 4 Mussels or 4 Oysters4 Med/Large Shrimp, cleaned/deveined tails on4 Shitake Mushrooms, stems removed or 1/2 cup Inoki Mushrooms1 cup Nappa Cabbage, 2 in. slices (or Halved Baby Bok Choy)4 Scallions, cut in 2 in. pieces1/2 block Extra Firm Tofu, 1 inch cubes1/2 large carrot, 1/4 in slices4 oz. Shiratake noodles, rinsed and drained, cut in halfDashi Soup1 quart water1 tsp dashi powder or 2 in square Kombu Kelp, cleaned1 TBS Mirin3 tsp soy sauceDipping Sauce and Garnishes1/2 cup grated Daikon Radishcayenne pepper or Shichimi Powder (Japanese Seven Spice)
Cut Chicken into 1 inch cubes.
Slice Fish into 1x3 inch pieces.
Rinse and scrub any shell fish.
(If using shucked oysters, rinse well before using.)
Prep all of your vegetable. for cooking. Also slice one scallion for garnish.
Get ready to cook. You will need a 2 quart hot pot or cooking pot. (Or if you don't have one of them, try using an electric skillet for table service!)
Place about 1/2 of your chicken/seafood/vegetables/tofu in the pot (Keep things separate, do not mix together. This will make a better presentation.)
Prepare the dashi stock. In a medium saucepan, place 1 quart water, dashi powder (or Kombu Kelp), mirin and soy sauce. Bring to a boil. Remove Kombu before stock starts to boil. Add 1/2 tsp. salt and allow to simmer. Taste dashi stock and adjust salt if needed. Pour dashi stock over the fish/vegetables. Bring the hot pot to a simmer; cover and allow clams to open and chicken is cooked completely. Add additional ingredients as they are consumed. Perfect for cooking at the table.
Serve with Ponzu sauce in small individual bowls for dipping along with grated daikon radish, scallions and Seven Spice powder. (mix these ingredients to your liking)
Also serve with steamed rice.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABACHAN.
Slice Fish into 1x3 inch pieces.
Rinse and scrub any shell fish.
(If using shucked oysters, rinse well before using.)
Prep all of your vegetable. for cooking. Also slice one scallion for garnish.
Get ready to cook. You will need a 2 quart hot pot or cooking pot. (Or if you don't have one of them, try using an electric skillet for table service!)
Place about 1/2 of your chicken/seafood/vegetables/tofu in the pot (Keep things separate, do not mix together. This will make a better presentation.)
Prepare the dashi stock. In a medium saucepan, place 1 quart water, dashi powder (or Kombu Kelp), mirin and soy sauce. Bring to a boil. Remove Kombu before stock starts to boil. Add 1/2 tsp. salt and allow to simmer. Taste dashi stock and adjust salt if needed. Pour dashi stock over the fish/vegetables. Bring the hot pot to a simmer; cover and allow clams to open and chicken is cooked completely. Add additional ingredients as they are consumed. Perfect for cooking at the table.
Serve with Ponzu sauce in small individual bowls for dipping along with grated daikon radish, scallions and Seven Spice powder. (mix these ingredients to your liking)
Also serve with steamed rice.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABACHAN.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 7.8 g
- Cholesterol: 57.9 mg
- Sodium: 810.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 2.0 g
- Protein: 26.7 g
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