📝 About This Recipe
Yose-nabe, literally meaning 'putting everything together,' is the quintessential Japanese comfort meal designed for gathering and sharing. This soul-warming dish features a delicate dashi broth infused with soy and mirin, acting as a canvas for an array of fresh seafood, tender chicken, and crisp seasonal vegetables. It is a celebration of 'shun' (seasonality), offering a balanced, nutritious, and deeply umami-rich experience that transforms any dinner into a festive occasion.
🥗 Ingredients
The Savory Broth (Soup Base)
- 6 cups Dashi Stock (Awase dashi made from kombu and katsuobushi is preferred)
- 1/4 cup Usukuchi (Light) Soy Sauce (Preserves the light color of the broth)
- 3 tablespoons Mirin (Adds a subtle sweetness and shine)
- 3 tablespoons Sake (Cooking sake to deepen the aroma)
- 1/2 teaspoon Salt (Adjust to taste)
Proteins
- 1/2 lb Chicken Thigh (Boneless, cut into bite-sized 1-inch pieces)
- 1/2 lb White Fish Fillet (Cod, sea bass, or snapper, cut into large chunks)
- 8 pieces Large Shrimp (Peeled and deveined, tails left on)
- 1 block Firm Tofu (Cut into 1.5-inch cubes)
Vegetables and Mushrooms
- 1/2 head Napa Cabbage (Cut into 2-inch wide pieces)
- 4-6 pieces Shitake Mushrooms (Stems removed, caps decorative-cut with a cross)
- 1 bunch Enoki Mushrooms (Root end trimmed, pulled into small clusters)
- 1/2 large Carrot (Sliced into thin rounds or flower shapes)
- 1 stalk Negi (Japanese Leek) (Sliced diagonally into 1-inch pieces)
- 1 bunch Shungiku (Chrysanthemum Greens) (Roughly chopped; substitute with spinach if unavailable)
The Finish (Shime)
- 2 servings Udon Noodles (Pre-cooked or frozen)
- 2 stalks Scallions (Finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the broth. In a large 'Donabe' (earthenware pot) or a heavy-bottomed pot, combine the dashi stock, light soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat.
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2
Prepare the chicken. Blanch the chicken pieces in boiling water for 30 seconds, then drain. This 'frosting' technique ensures the final hot pot broth remains clear and free of impurities.
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3
Prepare the vegetables. Separate the white, tough parts of the Napa cabbage from the leafy green parts. Keep them in separate piles as they have different cooking times.
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4
Arrange the ingredients. Start by placing the white parts of the Napa cabbage at the bottom of the pot. This creates a base for the other ingredients to sit on.
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5
Nestle the chicken pieces and the tofu cubes into the pot. These take longer to cook and will infuse the broth with flavor.
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6
Arrange the fish, shrimp, mushrooms, carrots, and Negi leeks in aesthetically pleasing clusters around the pot. Do not stir; the beauty of Yose-nabe is in the organized presentation.
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7
Pour the simmering broth over the arranged ingredients until the pot is about two-thirds full. Do not overfill, as the vegetables will release their own juices.
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8
Cover the pot with a lid and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 8-10 minutes.
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9
Skim off any foam or 'scum' that rises to the surface with a fine-mesh skimmer to keep the broth pristine.
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10
Add the green leafy parts of the Napa cabbage and the Shungiku (chrysanthemum greens) on top. Cover again for 2 minutes until just wilted.
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11
Check that the chicken is cooked through and the seafood is opaque. The shrimp should be bright pink and curled.
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12
Carefully carry the pot to the table (ideally onto a portable burner) and serve immediately into individual bowls.
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13
Once most of the ingredients are eaten, add the udon noodles to the remaining concentrated broth for the 'shime' (finishing) course. Simmer for 3 minutes until heated through and serve topped with chopped scallions.
💡 Chef's Tips
Use 'Usukuchi' (light) soy sauce rather than regular dark soy sauce; it provides the necessary saltiness without turning the broth a muddy brown. Don't overcook the seafood; add delicate items like shrimp and white fish toward the end if you are worried about them becoming rubbery. For the most authentic flavor, make your dashi from scratch using a piece of kombu and a handful of bonito flakes rather than using instant powder. Arrange ingredients by color—place the orange carrots next to the white tofu and green leeks—to make the pot visually stunning before it even hits the heat. If you have leftovers, the broth makes an incredible base for a savory rice porridge (Zosui) the next morning.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the delicate seafood flavors. Serve with a small side dish of Ponzu sauce and grated Daikon radish (Momiji Oroshi) for dipping the proteins. A side of Japanese pickles (Tsukemono) provides a crunchy, acidic contrast to the warm, savory broth. For those who like heat, offer Shichimi Togarashi (seven-spice chili) or Yuzu Kosho (citrus chili paste) on the side. End the meal with a light dessert like Matcha ice cream or sliced Asian pear to cleanse the palate.