Foryoueats: Yosenabe (Japanese Hot Pot)

Name: Foryoueats: Yosenabe (Japanese Hot Pot)
Total time: 35 min
Ingredients: For Yosenabe Broth:; 4 cups dashi (Japanese soup stock) (for vegan/vegetarian, makeVegan Dashi); 4 Tbsp sake; 4 Tbsp mirin; 4 Tbsp usukuchi (light-colored) soy sauce; 1 tsp Diamond Crystal kosher salt; For Yosenabet Ingredients:; 10 manila clams (11.4 oz, 325 g; it's very important to follow this instruction to prepare clams; skip for vegan/vegetarian); 8 shrimp (8.8 oz, 250 g; skip for vegan/vegetarian); 4 fillets black cod/sablefish (gindara) (1 lb, 454 g; skip for vegan/vegetarian); chicken tenders (4.59 oz, 130 g; skip for vegan/vegetarian); ½ piece napa cabbage (1.4 lb, 628 g); ½ bunch shungiku (chrysanthemum greens) (4 oz, 125 g); 1 carrot (2 oz, 60 g); 1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g); 1 bunch enoki (6 oz, 170 g); 1 shimeji mushrooms (3.5 oz, 100 g); 4 shiitake mushrooms (3.2 oz, 90 g); 1 medium-firm tofu (momen dofu) (14 oz, 397 g); For Optional Garnish:; 1 green onion/scallion; 1 Tbsp yuzu zest (I used freeze dry yuzu zest); shichimi togarashi (Japanese seven spice)

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This flavorful Japanese hot pot, or Yosenabe, features a rich broth made with dashi, sake, mirin, and soy sauce, filled with seafood, chicken, and an assortment of vegetables and tofu. Delicious,...

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Ingredients

For Yosenabe Broth:
4 cups dashi (Japanese soup stock) (for vegan/vegetarian, makeVegan Dashi)
4 Tbsp sake
4 Tbsp mirin
4 Tbsp usukuchi (light-colored) soy sauce
1 tsp Diamond Crystal kosher salt
For Yosenabet Ingredients:
10 manila clams (11.4 oz, 325 g; it's very important to follow this instruction to prepare clams; skip for vegan/vegetarian)
8 shrimp (8.8 oz, 250 g; skip for vegan/vegetarian)
4 fillets black cod/sablefish (gindara) (1 lb, 454 g; skip for vegan/vegetarian)
chicken tenders (4.59 oz, 130 g; skip for vegan/vegetarian)
½ piece napa cabbage (1.4 lb, 628 g)
½ bunch shungiku (chrysanthemum greens) (4 oz, 125 g)
1 carrot (2 oz, 60 g)
1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g)
1 bunch enoki (6 oz, 170 g)
1 shimeji mushrooms (3.5 oz, 100 g)
4 shiitake mushrooms (3.2 oz, 90 g)
1 medium-firm tofu (momen dofu) (14 oz, 397 g)
For Optional Garnish:
1 green onion/scallion
1 Tbsp yuzu zest (I used freeze dry yuzu zest)
shichimi togarashi (Japanese seven spice)