Seafood, Chicken and Vegetable Hotpot

Name: Seafood, Chicken and Vegetable Hotpot (Yose Nabe)
Yield: Serves four
Cuisine: Japanese
Ingredients: 225 g/8 oz white fish (sea bream, cod, plaice or haddock), cleaned and scaled then chopped into 4 chunks; 4 spring onions (scallions), chopped; 2 x 5 g/⅛ oz packets kezuri-bushi; 1 bottle shoyu; 4 hakusai leaves, base part trimmed; 285 g/10¼ oz packet tofu block, drained and cut into 16 cubes; 2 thin leeks, washed and cut diagonally into 5cm/2in lengths; 1 lemon, cut into 16 wedges; 1 dried chilli, halved and seeded; 8 fresh shiitake mushrooms, stalks removed, or 150 g/5 oz oyster mushrooms, base trimmed; 1 large carrot, cut into 5mm/¼in thick rounds or flower shapes; 115 g/4 oz spinach; 225 g/8 oz salmon, scaled and cut into 5cm/2in thick steaks with bones; 1.2 litres/2 pints/5 cups water; 90 g/3½ oz daikon, peeled; 120 ml/4 fl oz/½ cup sake; 300 g/11 oz chicken thighs, cut into large bitesize chunks with bones; salt; 12 x 6 cm/4½ x 2½ in dashi-konbu

Yose Nabe

Preparation info

Serves
four

Difficulty
Easy

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.

Ingredients

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

Asia
Japan
Fish course

Method

Arrange the various prepared fish and chicken on a large serving platter.
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.
Squeeze the spinach and lay on a sushi rolling mat, then rol