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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.
- 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.