To make dashi broth: Place Water and Kombu in a large pot. Heat over medium-low heat until just before boiling (small bubbles appear). Remove Kombu before it boils. Add Katsuobushi, bring to a gentle simmer, then turn off heat immediately. Let it steep for 5 minutes, then strain through a fine-mesh sieve. Discard Katsuobushi.
Season the dashi broth: Return the strained broth to the pot. Add Soy sauce, Mirin, Sake, and Salt. Stir to combine and taste, adjusting seasoning as needed.
Arrange ingredients in the pot: Arrange Chicken thigh, White fish fillets, Shrimp, Firm tofu, Napa cabbage, Shiitake mushrooms, Enoki mushrooms, Negi, Carrot, Mizuna, and Kamaboko artistically in a donabe (Japanese clay pot) or a large regular pot.
Cook the hot pot: Pour the seasoned dashi broth over the arranged ingredients. Place the pot over a portable burner or stovetop on medium heat. Bring to a simmer, then reduce heat to low and cook until all ingredients are tender and cooked through, approximately 15-20 minutes.
Serve immediately: Enjoy Yosenabe hot from the pot. It's often served with individual dipping sauces like ponzu or grated daikon with chili oil.
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