Yosenabe Hot Pot

Warm up your dinner table with Yosenabe Hot Pot, a comforting and flavorful Japanese one-pot meal that brings together an assortment of fresh seafood, tender chicken, tofu, and seasonal vegetables in a savory dashi broth. This versatile hot pot recipe, enhanced with umami-rich soy sauce, mirin, and kombu, is a feast for both the eyes and palate. Featuring succulent salmon, shrimp, shiitake mushrooms, and hearty udon noodles, Yosenabe is the perfect choice for a cozy family meal or an interactive dinner party. Ready in just 45 minutes, this dish is served straight from the pot, letting everyone enjoy a steaming bowl of nourishment at their own pace. Simple, wholesome, and packed with authentic Japanese flavors, Yosenabe Hot Pot is a must-try recipe that embodies the art of communal dining.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Water
• 1 4x4-inch piece Kombu (dried kelp)
• 1 cup Bonito flakes
• 3 tablespoons Soy sauce
• 3 tablespoons Mirin
• 1 teaspoon Salt
• 1 pound Chicken thighs (boneless, skinless, cut into bite-size pieces)
• 0.5 pound Salmon fillets (skin-off, cut into 2-inch pieces)
• 0.5 pound Shrimp (peeled and deveined)
• 1 block Firm tofu (cut into 2-inch cubes)
• 1 head Napa cabbage (chopped into 2-inch pieces)
• 8 pieces Shiitake mushrooms (stems removed)
• 2 pieces Carrots (thinly sliced into rounds or decorative shapes)
• 2 stalks Leeks or green onions (cut into 2-inch pieces)
• 1 bunch Enoki mushrooms (trim off root base)
• 1 pack Udon noodles (fresh or frozen)

Directions

Step 1

In a large pot, prepare the dashi broth by adding the kombu and water. Let the kombu soak for 20 minutes.

Step 2

Heat the pot over medium heat until just before it reaches a boil. Remove the kombu and discard.

Step 3

Add the bonito flakes to the hot water and simmer for 2 minutes. Strain the broth into a new pot to remove the flakes.

Step 4

Season the dashi broth with soy sauce, mirin, and salt. Taste and adjust seasoning if necessary.

Step 5

Arrange the chicken, salmon, shrimp, tofu, napa cabbage, shiitake mushrooms, carrots, leeks, and enoki mushrooms in sections inside the hot pot.

Step 6

Pour the seasoned broth over the ingredients and bring to a gentle simmer over medium heat.

Step 7

Cook for 10–15 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 8

In the last 5 minutes of cooking, add the udon noodles to the pot and allow them to heat through.

Step 9

Serve the Yosenabe hot pot at the table, allowing diners to scoop out their portion into individual bowls. Enjoy with rice or additional dipping sauces if desired.

Nutrition Facts

Serving size	4454.5 grams (4454.5g)

Amount per serving	% Daily Value*
Calories	3786

Total Fat 142.00g	182%
Saturated Fat 36.60g	183%
Polyunsaturated Fat 0.00g
Cholesterol 1673mg	558%
Sodium 4095mg	178%
Total Carbohydrate 137.50g	50%
Dietary Fiber 29.90g	107%
Total Sugars 49.80g
Protein 501.60g	1003%

Vitamin D 1764IU	8822%
Calcium 3192mg	246%
Iron 27mg	148%
Potassium 6206mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 52.3%

Carbs: 14.3%