Prep 15 mins
Cook 15 mins
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.
- 1⁄4 lb cod fish fillet, sliced in 3 pieces
- 2 prawns, deveined and butterflied
- 1⁄4 onion, sliced
- 1 napa cabbage leaf, cut into bite size
- 3 shiitake mushrooms, stems removed
- 1⁄4 carrot, sliced
- 3 ounces tofu, cubed
- dried kombu (2 inches)
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1⁄4 teaspoon salt
- 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.