Yosenabe (Japanese Scorching Pot) 寄せ鍋 • Simply One Cookbook

Yosenabe is a primary Japanese scorching pot the place you possibly can cook dinner no matter elements—rooster, seafood, tofu, and all types of greens—in a scrumptious dashi-based broth.

Searching for a versatile scorching pot recipe that may clear up leftover greens or meat within the freezer drawer? You’ll must attempt Yosenabe (寄せ鍋) or “Something Goes” Scorching Pot! This well-liked Japanese scorching pot is a wintertime favourite to make at house as a result of you possibly can actually throw in absolutely anything. It’s a heat, flavorful, and simple meal as well.

You’ll be able to hold issues easy for a weeknight dinner, however with the addition of contemporary seafood, yosenabe can simply be probably the most luxurious scorching pots to serve at a gathering!

What’s Yosenabe?

The phrase yose comes from the verb yoseru (寄せる) which suggests to “put collectively.” And nabe (鍋) is the Japanese phrase for “pot” and is used to seek advice from scorching pot dishes. So yosenabe is just about an “all the pieces scorching pot” the place you’ve all types of elements cooked collectively in a simmering broth for an final heat meal.

A donabe (earthenware hot pot) containing meat, seafood, and vegetables.

I additionally name yosenabe a freestyle scorching pot as a result of there isn’t a proper or unsuitable option to make it. You begin with a easy dashi broth, then add in your selection of proteins, adopted by contemporary greens and mushrooms. For yosenabe, the extra the merrier. The combo of elements will lend loads of taste to the soup broth!

The right way to Put together Yosenabe

Components You’ll Want

Meat: rooster tender, however might be rooster thighs or another meat you take pleasure in
Seafood: sablefish, shrimp, and Manila clams, however scallops and mussels work wonderful too
Greens: napa cabbage, chrysanthemum leaves, carrot, and negi
Mushrooms: shiitake, shimeji, and enoki mushrooms
Tofu: medium agency tofu
Broth: awase dashi (kombu + katsuobushi broth)
Seasonings: sake, mirin, soy sauce, and salt
Garnish: inexperienced onion, yuzu zest, and shichimi togarashi

Overview: Prepping Steps

Make broth.
Put together seafood and meat.
Minimize greens and mushrooms.

Cooking Instruments for Scorching Pot

A big donabe (Japanese earthenware pot) – It’s also possible to use a big Dutch oven. I’ve totally different types of donabe and for this recipe, I used Ginpo Kikka Banko Donabe Japanese Clay Pot. For those who love scorching pot dishes (shabu shabu, sukiyaki, kimchi nabe, and so forth.), it’s an important kitchen instrument to have!
A conveyable range – I exploit this Iwatani propane fuel range. It’s a crucial instrument to take pleasure in all types of scorching pots at house.
Communal cooking instruments – Lengthy cooking chopsticks, slotted spoons, ladles, and a fine-mesh skimmer.

Mirin and Sake I Suggest

To taste the soup broth, you have to mirin and sake. Identical to soy sauce, these two condiments are ceaselessly utilized in Japanese recipes. It’s essential to make use of mirin with a better % of alcohol, and never a mirin-like or mirin-type condiment (learn extra about totally different sorts of mirin).

Sake is nearly all the time used at any time when we make seafood and meat recipes because the alcohol masks the fishy/gamey odor whereas imparting candy pure umami from the fermented rice wine.

I’ve been utilizing Sho Chiku bai Basic Junmai and Takara Mirin by Takara Sake for a very long time. And I’m glad that I get to accomplice with the corporate to introduce the trusted Japanese elements to raise your cooking!

Takara Sake - Sho Chiku Bai Classic Junmai Sake and Takara Mirin

You should purchase Sho Chiku bai Basic Junmai and Takara Mirin at Japanese grocery shops, Asian grocery shops, and a few native supermarkets.

How To Prepare dinner Yosenabe At The Desk

Step 1: Arrange the desk

Within the heart of the desk, arrange a conveyable range for the recent pot. Be sure that everybody can attain the pot; in any other case, I like to recommend organising multiple range and pot. It’s not enjoyable once you sit too removed from the recent pot motion.

Place the platters of elements across the moveable range. They need to be simply accessible to everybody.

Step 2: Convey the broth to a boil

First, convey the broth to a boil. In case you are cooking root greens reminiscent of daikon, gobo (burdock root), and carrots (if not ribbons, as I did on this recipe), begin cooking them if you are heating up the broth. They take an extended time to cook dinner.

Step 3: Fill the pot with elements however don’t overcrowd

As soon as the broth is boiling, add the elements to the pot by arranging them by sections till the pot is crammed. For instance, hold the napa cabbage in a single space, whereas the mushrooms keep in a single space and seafood keep in one other. This fashion, it’s straightforward to select up the meals you need to eat.

All the time keep in mind—don’t overcrowd as we’ll cook dinner and eat in batches. Scorching pot is a course of, so house out the cooking so you possibly can benefit from the meals at a leisurely tempo.

Shut the lid and cook dinner for 8-10 minutes. Relying on the elements, leafy greens will cook dinner loads quicker than rooster, so hold an eye fixed out on the meals. Throughout the ready interval, everybody can take pleasure in any appetizers or facet dishes which might be served alongside the recent pot.

Step 4: Serve the cooked meals

It’s all the time a pleasant gesture to select up meals from the pot for individuals sitting subsequent to you who could also be busy chatting or consuming. Ask if they’re focused on being served.

Benefit from the meals whereas scorching. For yosenabe, the elements are already cooked in a flavorful broth, so there’s no want for a dipping sauce. We sprinkle chopped inexperienced onion, yuzu zest, and/or shichimi togarashi to take pleasure in.

Step 5: Begin a brand new batch

As soon as all of the cooked meals is served and cleared from the recent pot, add a brand new batch of elements. Cowl the lid and begin cooking for an additional 8-10 minutes. Add water if the broth is low within the pot. Take pleasure in and proceed with 2-3 extra rounds of cooking till you end all of the elements.

A table set up for Yosenabe, Japanese combination hot pot.

Sake Pairing with Mio

For yosenabe, we’ve paired it with Takara Sake’s Sho Chiku Bai Shirakabegura Mio. It’s one in all our favourite sake drinks to share with mates and revel in throughout celebrations.

For those who’ve by no means tried glowing sake earlier than, we might extremely advocate attempting Mio as the primary one. It’s produced from simply rice and koji rice with no components. The profile is barely candy, fruity, and really refreshing. A lot of our mates have been stunned how scrumptious it tastes and have become prompt followers. Its tiny bubbles are comparable in texture to a wonderful champagne and accommodates a low 5% alcohol in comparison with common sakes.

The light characters of Mio complement yosenabe’s daring savory flavors fantastically. Ingesting the glowing sake whereas consuming scorching pot brings out the distinctive flavors of every ingredient, and Mio finally ends up tasting a bit sweeter with the savory meals. The perfect half is the chilly glowing sake cools you down and encourage the urge for food to eat extra scorching pot!

Tableware from Musubi Kiln

I’ve partnered with an important ceramic on-line store from Japan known as Musubi Kiln. You’re going to get 10% off with a coupon code JUSTONECOOKBOOK in your buy. On this publish, I’ve used:

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