Yosenabe Seafood and Vegetable Hot Pot Recipe

Name: Yosenabe Seafood and Vegetable Hot Pot Recipe
Prep time: 420 min
Cook time: 60 min
Total time: 480 min
Yield: 4 servings
Cuisine: Asian,Japanese
Ingredients: 3 1/2 cups dashi broth; 4 tablespoons sake; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 teaspoon salt; 4 to 8 hard shell clams, cleaned and sand expelled; 2 salmon steaks or fillets, cut into 2-inch lengths, bones removed; 1/4 head Chinese cabbage, cut into 2- to 3-inch lengths; 1 negi, or leek, rinsed and cut diagonally; 1 carrot, cut into 1/4-inch thick rounds; 8 shiitake mushrooms, stems removed; 1 large enoki mushroom, trimmed; 1 cup chopped shungiku greens,(chrysanthemum greens), cut into 2- to 3-inch lengths, optional

Yosenabe hot pot offers a comforting blend of seafood and vegetables, ideal for a home-cooked meal.

⭐ 4 (8 reviews) Prep: 420 minCook: 60 minTotal: 480 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Asian Japanese

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Instructions

Add dashi stock to a donabe pot or electric skillet.
Bring the soup to a boil.
Season with sake, soy sauce, mirin, and salt.
Lower heat; add salmon and clams.
Introduce remaining ingredients and simmer until tender.
Serve individual portions from the pot.

Nutritional Info (per serving)

Calories: 797 kcal

Carbohydrate: 24 g

Cholesterol: 259 mg

Fiber: 3 g

Protein: 93 g

Saturated Fat: 10 g

Sodium: 3478 mg

Sugar: 7 g

Fat: 33 g

Unsaturated Fat: 0 g