Seafood, Chicken and Vegetable Hotpot

Yose Nabe

Preparation info
  • Serves


    • Difficulty


Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

This dish, called Yose Nabe, is cooked and eaten at the table, traditionally using a clay pot. You can use a flameproof casserole and will need a portable table-top stove.


  • 225 g/8 oz salmon, scaled and cut into 5cm/2in thick steaks with bones
  • 225 g/


  1. Arrange the various prepared fish and chicken on a large serving platter.
  2. Boil plenty of water in a large pan and cook the hakusai for 3 minutes. Drain in a sieve and leave to cool. Add a pinch of salt to the water and boil the spinach for 1 minute, then drain in a sieve under running water.
  3. Squeeze the spinach and lay on a sushi rolling mat, then rol