Yosenabe

Name: Yosenabe
Cook time: 2 h
Total time: 2 h
Cuisine: Japanese
Ingredients: 8 ounces extra-firm tofu, cut into ½-inch dice; 2 ounces cellophane noodles; Soy sauce, sesame oil, toasted sesame seeds, and/or sea vegetable flakes, for garnish; Salt; 4 ounces shiitake mushrooms, stemmed and thinly sliced; 1 medium-size carrot, peeled and cut into sticks about ¼ inch thick by 2 inches long; 1 bunch scallions, cut diagonally into 1-inch pieces; 1 ounce enoki mushrooms, trimmed; ½ cup soy sauce; ½ cup mirin; 8 ounces seitan (purchased or homemade), cut into ¼-inch-thick strips; 1 pound napa cabbage, thinly sliced; 4 cups water; 1 (1-inch) piece peeled fresh ginger; 1 (3-inch) piece kombu sea vegetable; Soy sauce, sesame oil, toasted sesame seeds, and/or sea vegetable flakes, for garnish; Soy sauce, sesame oil, toasted sesame seeds, and/or sea vegetable flakes, for garnish; Soy sauce, sesame oil, toasted sesame seeds, and/or sea vegetable flakes, for garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A Japanese hot pot, or nabe, is a one-pot meal in which the ingredients are simmered together in a broth. While many kinds of nabe exist, this particular one is patterned after the popular yosenabe, where any ingredients you choose may be combined in one pot. After cooking, the pot (or slow cooker, in this case) is brought to the table for everyone to gather around and serve themselves. The remaining broth can be enjoyed with cooked rice or noodles. Offer soy sauce, toa

Ingredients

Asia
Japan
Vegan

Ingredients

Method