Yosenabe Hot Pot Recipes
YOSENABE HOT POT
This is one of my rare recipes where you need a certain cooking tool. A earthenware pot. You can find one in an Asian market. I have one that I got from an Asian store near my house, it was only $11.00, But that probably varies, since I live in the suburbs.
Provided by Iron Chef Michiba
Categories One Dish Meal
Time 8h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut an "X" at the top of the mushroom.
- Cut fish, and chicken into 1 1/2 inches squares.
- Soak clams in salted water for 5 to 6 hours to remove sand and rise well.
- Boil cabbage and spinach lightly.
- Put 3 cabbage leaves down on sushi mat, put par boiled spinach inside and roll.
- Cut into 1 1/2 inch pieces.
- Put Dashi, soy sauce, mirin, and sake in the pot, bring to boil.
- Put chicken, seafood, and vegetables in the order of time required cooking time.
- When cooking time is done, spoon in ingredients, into a bowl, serve with some ponzu-joyu sauce.
YOSENABE (ALL IN ONE POT)
Yosenabe is one of the most popular nabemono in Japan. Nabemono is the art of cooking a meal in one pot and are mostly served in the wintertime. Individual and large group nabe pots are available for sale in Asian supermarkets.
Provided by Member 610488
Categories Stew
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Slice cod into 3 pieces.
- In a nabe hot pot or small saucepan, place dried kombu and add 2/3 cups water. Bring to boil and remove kombu.
- Add sake, soy sauce and salt.
- Place prepared vegetables, tofu, prawns and cod into the pot. Cover and bring to boil again. Cook at medium heat for about 4 minutes until vegetables are soft.
Nutrition Facts : Calories 241.8, Fat 4.4, SaturatedFat 0.6, Cholesterol 64, Sodium 1741, Carbohydrate 12.3, Fiber 2.5, Sugar 4, Protein 31.5
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