Yosenabe Japanese Mixed Hot Pot with Chicken, Shrimp and Tofu

17 ingredients

9 steps

What you need

1.8 l (7 1/2 cups) dashi
100 ml (scant 1/2 cup) sake
4 tbsp mirin
4 tbsp light soy sauce
1 tsp salt
300 g (10 oz) boneless chicken thighs, cut into 3 cm (1 in) pieces
8 large shrimp, peeled and deveined
300 g (10 oz) firm tofu, cut into 8 cubes
400 g (14 oz) napa cabbage, leaves in 5 cm (2 in) pieces, stems sliced on the diagonal
1 carrot, cut into 5 mm (1/4 in) rounds
1 Japanese leek, cut into 1 cm (1/2 in) diagonal slices
100 g (3 1/2 oz) shimeji mushrooms, bases trimmed, separated
100 g (3 1/2 oz) enoki mushrooms, bases trimmed, separated
1 bunch shungiku, leaves picked, cut into 6 cm (2 1/2 in) lengths
250 g (9 oz) cooked soba noodles, for finishing
1 yuzu, cut into wedges, lemon works too
shichimi togarashi, to taste

Restated from the original video

1
Pour the dashi into a large pot or a donabe. Add the sake, mirin, soy sauce and salt, and bring to a gentle simmer.
2
Prepare the cabbage, carrot, leek, mushrooms, tofu and shungiku as described in the ingredient list, and arrange everything on a platter with the chicken and shrimp.
3
Bring the broth to a boil. Add the chicken, carrot and cabbage stems first.
4
Simmer for 8-10 min, skimming off foam as it rises, until the chicken is cooked through with no pink inside (74 °C / 165 °F).
5
Add the tofu, leek, shimeji, enoki, cabbage leaves and shrimp. Simmer for 4-5 min, until the shrimp turn pink and curl.
6
Add the shungiku and cook for 1 min, until just wilted.
7
Bring the pot to the table. Ladle the ingredients and broth into small bowls, and season each with a squeeze of yuzu and a little shichimi togarashi.
8
Keep adding ingredients as the pot empties. Save the last of the broth.
9
Add the soba to the remaining broth and heat for 2 min. Serve the noodles in the broth as the final course.

Imported from erecipe.woman.excite.co.jp. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.