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Yosenabe (Japanese Hot Pot)

I saw an online comment that Japanese hot pot is like “fine dining for lazy people” and I couldn’t agree more. Yosenabe (寄せ鍋) literally means “putting anything” such as meat, seafood, vegetables and tofu together in a donabe (Japanese earthen clay pot) to cook as a one-dish hot pot meal. When the ingredients are arranged prettily in the clay pot for the first round of serving, it does look so appealing.  To me the best part of this dish is that you let your diners do the cooking :p

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I like the “anything” concept. This version is chicken, hotate and oysters. You can use shabu shabu pork, wagyu beef, crab, clams, sliced fish or prawns instead – basically anything accessible at the moment.

Yosenabe Recipe

When ready to serve, fill the earthen pot with a quick-preparing dashi or miso soup stock, cover with lid and bring the contents to a simmer on a portable stove at the dining table. The remaining ingredients are arranged in a communal platter. This is one sociable dish where family and friends gather over the course of an hour or so at the dining table. It is also perfect for the colder seasons and rainy days.

Japanese Hot Pot Sauces
These are two easy sauces for Japanese hot pot which I also used for Sukiyaki. One is roasted sesame sauce (known as “goma”; pictured above, left) while the other is a citrus-based soy sauce (ponzu shoyu) with grated radish and chopped scallions.

Japanese Donabe (Earthen Clay Pot)
Traditional Japanese nabe uses a donabe (eathern clay pot). I bought a simple and inexpensive clay pot (less than S$10) from a local household shop. I like that it is quite shallow and wide so that all the ingredients can be seen.

Yosenabe Recipe Ingredients
These are the ingredients I used for my yosenabe.

4 comments on “Yosenabe (Japanese Hot Pot)”

  1. Have never had this…..I love all those mushrooms..yum!

  2. I used to have this Japanes paper nabe (many many years ago!) near Gillman Alexander Rd (now this place has entirely changed, of course this Japanese restaurant is long gone!); and that was the first time I was introduced to nabe.

    I really like your entire made-at-home nabe. The earthern clay pot, and entire setting is real! including the wire gauze for cooking and the portable stove.

  3. Hi! Can kids below 7yrs eat this? Can I omit the sake?
    Thanks!

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