Recipe of Appetizing Yose Nabe

Yose Nabe Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

One of my favourite hot pots, yosenabe (寄せ鍋) is a Japanese hot pot packed with seafood, chicken and vegetables. Unlike shabushabu, you don't need dipping sauces because yosenabe is cooked in flavoured soup.

Here is the best “Yose Nabe” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Yose Nabe

1. You need of White-meat Fish.
2. Make ready of Chicken.
3. It’s of Chicken Balls.
4. Take of Squid.
5. You need of Prawns.
6. Prepare of Wombok (Chinese Cabbage).
7. You need of Spinach.
8. Take of Tofu.
9. Take of Shiitake Mushrooms.
10. Take of Carrot.
11. It’s of Dashi Stock.
12. Take of Salt.
13. Take of Soy Sauce.
14. Prepare of Udon Noodles.
15. Make ready of Ponzu *optional.

The pot is set in the middle of the table on a burner.It's a winter dish which I ate a lot with my husband in Japan and we especially enjoyed the one with salmon.You can add anything else that comes to mind.Yose Nabe is a simple hot pot dish.

Yose Nabe step by step

1. Place Dashi, Salt and Soy Sauce in a pot and heat over a medium high heat. You may also add 1 to 2 tablespoons of Mirin, and some more Soy Sauce if you prefer a stronger flavour..
2. Then add some Fish, Chicken, Seafood and Vegetables. You don’t cook all ingredients at once. As things are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce. Add more fresh ingredients as necessary..
3. After you finish eating this dish, you have a very nice soup left in the pot. This soup does not have to be wasted. By adding cooked rice or Udon Noodles, you can easily enjoy the flavour of the soup..

There are no particular rules or ingredients you need to add when making one.The name "yosenabe" is a combination of "yose", which means to gather up and "nabe", which means hot pot in Japanese.A nice Japanese soup that it's cooking while you eat it!

The ingredients are flexible, but the first four are basically required in some measure.If you can master that measure you will be a long way towards cooking most Japanese foods!These kind of nabe, or hot pot, dishes are popular in fall and winter, but you can of course eat them.Yose Nabe Chicken and Seafood are cooked in a soy flavoured dashi, with vegetables in this 'Nabe' dish.We often eat them with Ponzu dipping sauce.