Yosénabé (Japanese fondue) recipe

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Kitchen

Japanese

Portion

Preparation time

20 minutes

Cooking time

20 minutes

Yosenabe is a traditional Japanese dish perfect for winter meals or cozy family gatherings. This hot pot combines crunchy vegetables, delicate proteins such as fish, shrimp, and tofu, and flavorful mushrooms in a fragrant broth. Each ingredient retains its texture and flavor while absorbing the aromatic broth, offering a rich and comforting experience with every bite. Easy to prepare and customizable to suit individual tastes, yosenabe is both simple and festive, ideal for gathering your loved ones around the table.

Image of Yosénabé recipe (Japanese fondue)

Ingredients

For the broth

1 L of water
10 g kombu (seaweed)
20 g dried bonito flakes (katsuobushi)
4 tbsp. soy sauce
4 tablespoons of mirin
Salt, to taste

Main ingredients

200–250 g Chinese cabbage, thinly sliced
1 leek, sliced
1 carrot, sliced into rounds
2 salmon steaks or white fish fillets, cut into pieces
4 peeled shrimp
1 block of firm tofu
Mushrooms (shiitake, enoki, shimeji), according to preference
100 g shirataki or konjac noodles (optional)

Instructions

Prepare the dashi broth

Soak the kombu in cold water for 30 minutes.
Heat gently until boiling, removing the kombu just before boiling.
Add the bonito flakes, bring to a boil again, then strain the broth.
Add soy sauce, mirin, and adjust the salt.

Prepare the ingredients

Cut all the vegetables, fish, shrimp, and tofu into bite-sized pieces.

Cooking

Bring the broth to a boil in a nabe (hot pot) or large saucepan.
First add the firmer vegetables (carrots, cabbage), then the tofu and mushrooms.
After 5–8 minutes, add the fish, shrimp, and noodles.
Simmer until everything is cooked (10–12 min).

Service and tasting

Serve the yosenabe directly at the table, with everyone helping themselves from a small bowl. You can accompany the dish with ponzu sauce or simply enjoy it as it is in its fragrant broth.

Recipe notes

To enrich the yosenabe and give it a slightly smoky, deep flavor:

Add 1–2 tablespoons of toasted sesame oil to the broth just before serving.

For extra flavor, sprinkle some chopped green onions and sesame seeds on each serving.

Spicy variation: Add 1 teaspoon of Japanese chili paste (togarashi) to spice up the broth without masking the delicate flavors of the fish and vegetables.

This little touch transforms classic yosenabe into a more refined and aromatic version, perfect for surprising your guests.

Vegan shiitake dashi powder ⋅ Fuji Shokuhin ⋅ 40g

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