RECIPE:Yosenabe Hot Pot
This comforting dish combines various ingredients in an easy to make yet heartwarming hot pot (yose means "to gather" and nabe means "pot”). Easily adapted to any vegetables and proteins you have on hand, it’s the perfect meal to gather friends and family around!
Servings: 2
Ingredients:
Hot Pot Base
- 360ml (1½ cups) water
- 4 Tbsp sake (white wine, cooking wine, or rice wine vinegar also works)
- 1 tsp of Katsuo (Bonito Skipjack Tuna) Dashi Powder
- 1 Tbsp soy sauce*
- Pinch of salt*
Recommended Hot Pot Ingredients (all cut into bite-sized pieces)
- Vegetables (cabbage, mushrooms, carrot, leafy greens)
- Meat (thinly sliced beef or chicken, meatballs)
- Seafood (shrimp, clam, mussels, scallops)
- Medium firm tofu
- Kudzu noodles*
- Fu (wheat gluten)*
- Brown Rice Golden Mochi or regular mochi
Dipping Sauce
- Yuzu Ponzu (to taste)
- Yuzu Kosho (if desired)
Instructions:
- In a sauce pot or donabe, combine the hot pot base ingredients and bring to a boil.
- Add your choice of hot pot ingredients (vegetables, meat, seafood, tofu, etc) and cover with a lid. Reduce heat and cook for 10 mins.
- If adding mochi, pan fry for 4 mins on each side or toast in a toaster oven for 2 mins on each side. Add to the hot pot at the end.
- Enjoy as is or dip into Yuzu Ponzu. Try combining Yuzu Ponzu with Yuzu Kosho to create a citrusy, spicy dipping sauce or add Freeze Dried Daikon Oroshi to the Yuzu Ponzu.
