Yosénabé (Japanese fondue) recipe
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.
- Prep Time
- 20 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
- Kitchen
- Japanese
Ingredients
- 1 L of water
- 10 g kombu (seaweed)
- 20 g of dried bonito flakes (katsuobushi)
- 4 tbsp. soy sauce
- 4 tablespoons of mirin
- Salt, to taste
- 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)
Directions
- 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.
- Cut all the vegetables, fish, shrimp, and tofu into bite-sized pieces.
- Bring the broth to a boil in a nabe (casserole dish) or a 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).
- Serve the yosenabe directly at the table, with everyone helping themselves into small bowls. You can serve it with ponzu sauce or simply enjoy it as is in its fragrant broth.
