Yosenabe Hot Pot

Submitted by Iron Chef Michiba

"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."

 

• Ready In: 8hrs
• Ingredients: 19
• Serves: 4

ingredients

• 1 lb white fish fillet
• 1⁄2 lb boneless chicken
• 8 clams
• 8 large shrimp, peeled and de-veined
• 8 Chinese black mushrooms or 8 white button mushrooms
• 2 ounces harusame noodles (clear filament noodles)
• 5 ounces spinach (trim off ends, boil lightly with cabbage)
• 6 large cabbage leaves

• Broth

• 4 cups dashi or 4 cups fish stock
• 7 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake

• Ponzu-Joyu

• 1 tablespoon lemon juice
• 2 tablespoons rice vinegar
• 5 tablespoons soy sauce
• 2 inches konbu
• 5 tablespoons dashi or 5 tablespoons fish stock
• 2 lemon slices
• shichimi-togarashi, to taste

directions

1. Cut an "X" at the top of the mushroom.
2. Cut fish, and chicken into 1 1/2 inches squares.
3. Soak clams in salted water for 5 to 6 hours to remove sand and rise well.
4. Boil cabbage and spinach lightly.
5. Put 3 cabbage leaves down on sushi mat, put par boiled spinach inside and roll.
6. Cut into 1 1/2 inch pieces.
7. Put Dashi, soy sauce, mirin, and sake in the pot, bring to boil.
8. Put chicken, seafood, and vegetables in the order of time required cooking time.
9. When cooking time is done, spoon in ingredients, into a bowl, serve with some ponzu-joyu sauce.

Reviews

[mianbao]

This is the kind of dish a friend of mine described as "fine dining for lazy people." I do think it's easier to be lazy if you have someone to do all the preparations needed before you can start cooking. The cooking is best over a heat source at the table. This recipe includes most of the necessary ingredients, in my opinion. Except green onions. Please include some thick green onions cut on the slant. Tofu would also be a nice addition. I didn't bother cutting a cross in the mushroom caps, which makes them look nice, but doesn't affect the flavor. I just cut then in half. I used Chinese cabbage, without cooking it beforehand. I also used a relative of spinach, called komatsuna, which doesn't need to be cooked previously. The spinach eaten in Japan, called horenso, is generally cooked separately, rinsed in cool water, and then added to dishes, because it contains a substance that can be removed by this process. Komatsuna doesn't contain this substance, so doesn't need to be cooked earlier than the other food. The harusame needs preparation, too. I followed the instructions on the bag and boiled it briefly. I also had to figure out how to cut it into managable lengths. I did think there might be a bit too much soy sauce in the soup for me, so decreased it a little. And I did buy the shrimp, but forgot them in the freezer! This makes a lovely, traditionally Japaese meal. There are no directions as to how to make the ponzu joyu sauce. I heated everything briefly, though it is not really necessary. And, of course, remove the kombu before using. Thank you very much for sharing this recipe with us.