Nabe (Yosenabe/Japanese Hot Pot)
- 8 cups water
- 2 (6-inch) pieces kombu
- 1 1/2 oz. dried, shaved bonito
- 4 cups dashi
- 1/2 cup mirin
- 1/2 cup usukushi soy sauce (light soy sauce)
- 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces
- 1/2 lb. napa cabbage, sliced
- 1 oz. harusame (cellophane noodles), soaked in water for 15 minutes
- 1/2 package (1/2 lb.) firm tofu, cut into 4 pieces
- 4 clams
- 4 head-on shrimp
- 4 large scallops
- 1/2 lb. red snapper or sea bass fillet, cut into 1-inch slices
- 1 negi, sliced on an angle into 2-inch pieces
- 1 bunch spinach, rinsed and cut into 2-inch bundle
- 3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
- 1/2 medium carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise
- Produce
- Carrot, medium (1/2)
- Kombu (2 (6-inch) pieces)
- Napa cabbage (1/2 lb.)
- Shiitake mushrooms or enoki mushrooms or oyster mushrooms, fresh (3 oz.)
- Spinach (1 bunch)
- Seafood
- Bonito, dried (1 1/2 oz.)
- Clams (4)
- On shrimp (4 head)
- Red snapper or sea bass, fillet (1/2 lb.)
- Scallops, large (4)
- Meat
- Chicken leg and thigh (1)
- Canned Goods
- Dashi (4 cups)
- Condiments
- Mirin (1/2 cup)
- Usukushi soy sauce (1/2 cup)
- Drinks
- Water (8 cups)
- Refrigerated
- 2 package (1/2 lb.) firm tofu, cut into 4 pieces, firm (1)
- Other
- 1 oz. harusame (cellophane noodles), soaked in water for 15 minutes
- 1 negi, sliced on an angle into 2-inch pieces
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published October 13, 2009 (3 years ago).
20 people saved this recipe.
