Yosenabe

Name: Yosenabe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups dashi stock; 2 tbsp sake; 2 tbsp mirin; 3 tbsp soy sauce; 1 lb boneless chicken thighs, sliced; 1/2 lb cod fillet, cubed; 8 oz peeled shrimp; 1 block medium tofu, cubed; 4 cups napa cabbage, chopped; 8 shiitake mushrooms, stemmed

A comforting Japanese hot pot featuring chicken, cod, shrimp, tofu, and vegetables simmered together in a savory dashi broth.

35 minEasyServes 4350 cal/serving

JapaneseDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeNightshade-FreeCorn-Free

Ingredients

6 cups dashi stock
2 tbsp sake
2 tbsp mirin
3 tbsp soy sauce
1 lb boneless chicken thighs, sliced
1/2 lb cod fillet, cubed
8 oz peeled shrimp
1 block medium tofu, cubed
4 cups napa cabbage, chopped
8 shiitake mushrooms, stemmed

Instructions

1

In a large pot, combine 6 cups dashi stock, 2 tbsp sake, 2 tbsp mirin, and 3 tbsp soy sauce over medium heat and bring to a simmer.
2

Add 1 lb sliced boneless chicken thighs to the pot and cook for 5 minutes until internal temperature reaches 165°F.
3

Add 1/2 lb cubed cod fillet, 8 oz peeled shrimp, 1 block cubed medium tofu, 4 cups chopped napa cabbage, and 8 stemmed shiitake mushrooms to the pot.
4

Simmer for 5 minutes until fish flakes easily and vegetables are tender.

Questions

Can I make Yosenabe gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Yosenabe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Yosenabe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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