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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.

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mianbao December 30, 2013
Yosenabe Hot Pot