Try the delicious Yosenabe recipe (寄せ鍋), a culinary delight that you can enjoy in winter and autumn or at any time of the year, accompanied by your loved ones or alone.
Introduction to Yosenabe (寄せ鍋)
Japanese cuisine is a dance of flavors, textures, and presentations that has captivated taste buds around the world.
Among its many comforting dishes, Yosenabe (寄せ鍋) emerges as a true gastronomic treasure.
This Japanese dish with a rich culinary heritage combines the essence of fresh ingredients in an exquisite broth.
Yosenabe, also known as “varied hot pot,” is a Japanese fondue that combines seasonal fresh elements with a fragrant broth.
In this article, we will explore this recipe in detail, from the essential ingredients to its origin and tips for perfecting it.
Ingredients Needed for Yosenabe recipe (寄せ鍋).
- Dashi broth (based on kombu and dried bonito)
- Water
- Sake (optional)
- Soy sauce
- Mirin (sweet rice wine)
- Chicken, pork, seafood (shrimp, squid) or tofu
- Seasonal vegetables (cabbage, carrots, mushrooms, green onions)
- udon noodles (optional)
- Mochi or rice noodles (optional)
- Beaten egg (optional)
- Yuzu or lime zest (optional)
Possible Alternatives for Yosenabe’s recipe (寄せ鍋):
- For the Dashi broth, you can use vegetable broth for a vegetarian version.
- Vary the proteins according to your preference: beef, fish or even a mix.
- Experiment with a variety of vegetables, such as spinach, bamboo shoots and daikon.
- Use whole wheat noodles instead of traditional noodles.
- Substitute fish dumplings or meatballs for mochi.
Step-by-Step Yosenabe Recipe:
- In a large pot, add dashi (Japanese soup stock) and bring it to a simmer.
- Cut tofu into cubes and add it to the pot. Let it simmer for a few minutes.
- Slice cabbage, carrots, and mushrooms, and add them to the pot.
- Cut chicken or pork into thin slices and add it to the pot as well.
- Season with soy sauce, mirin (sweet rice wine), and a pinch of salt. Adjust the seasoning according to your taste.
- Let the ingredients simmer until they are cooked through and the flavors are well combined.
- Serve the yosenabe hot, and enjoy!
Note: Yosenabe is a traditional Japanese hot pot dish, and the ingredients can vary depending on personal preferences. Feel free to add or substitute any ingredients you like.
Let’s see the recipe step by step of the Yosenabe, if you prefer, at the bottom of the article I leave the recipe to print or save.
Step 1: Preparation of Dashi Broth (Yosenabe Recipe 寄せ鍋)
Boil the water and kombu (seaweed) in a saucepan. Just before it boils, remove the seaweed. Add the dried bonito and let it cook on low heat. Strain the broth and set it aside.
Step 2: Preparation of the base stock (Yosenabe recipe 寄せ鍋)
In a large saucepan, combine the Dashi stock with water, sake, mirin and soy sauce to taste. Bring to a boil and reduce to medium heat.
Step 3: Preparation of ingredients (Yosenabe recipe 寄せ鍋)
Each ingredient has its own preparation, so let’s take a look at each one.
Step 3.1 Meat Cutting in Yosenabe
Depending on your preferences, you can choose between chicken, pork, beef or even seafood.
- If you opt for chicken or pork, cut it into small, thin pieces, approximately 1 to 2 inches in size.
- If you choose beef, cut into thin slices.
- If you are using seafood, make sure it is clean and ready to cook.
Step 3.2 Seasonal Vegetables in Yosenabe
Select a variety of fresh seasonal vegetables. Some options commonly used by the Japanese include cabbage, carrots, mushrooms, green onions, spinach, and bamboo shoots.
Wash the vegetables and cut them into manageable pieces.
For example, carrots can be sliced thinly, cabbage can be shredded, and mushrooms can be halved or quartered. You can even cut them into cute flower shapes using a Japanese mold.
Step 4: Cook the ingredients (Yosenabe recipe 寄せ鍋).
Add the ingredients to the pan according to their cooking time. Start with the meats and then the seafood, followed by the vegetables.
Step 4.1 Cooking the meat ingredients in Yosenabe
Poultry and pork meats are generally cooked in 3-5 minutes, while beef, if thinly sliced, can be cooked in 1-2 minutes.
Seafood like shrimp and squid are cooked quickly, in 1-2 minutes.
Step 4.2 Cooking the ingredients of Vegetables in Yosenabe
The toughest vegetables like carrots and turnips can take around 5 minutes to cook.
Mushrooms and scallions may require 2-3 minutes, and spinach cooks in just 1 minute.
Step 4.3 Cooking Tofu ingredients in Yosenabe
If you decide to add tofu, cut it into cubes and add it during the last 2-3 minutes of cooking so that it absorbs the flavor of the broth without falling apart.
Step 4.4 Cooking the noodle ingredients in Yosenabe
If you are using udon or rice noodles, they usually cook in 3-5 minutes. Add them after the main ingredients are cooked and before serving.
Remember that these times are approximate and may vary depending on the power of the flame and the size of the ingredients.
It is always advisable to taste a small piece to make sure it is cooked to your liking before serving.
Step 5: Add noodles (Yosenabe’s recipe 寄せ鍋).
If you decide to use udon or rice noodles, add them to the pan and cook until tender.
Step 6: Serving the wonderful Yosenabe 寄せ鍋
Once everything is cooked, serve in individual bowls. If desired, add beaten egg to the hot broth to make a smooth and delicious texture.
Frequently Asked Questions about Yosenabe 寄せ鍋
Vamos a intentar resolver las preguntas más frecuentes sobre el Yosenabe, si tienes alguna más que no aparece en la lista o necesitas saber algo, no dudes en dejar tu comentario al final del artículo dándole a mostrar comentarios.
1. What is the origin of Yosenabe?
Yosenabe has its roots in the Japanese culinary tradition of cooking and sharing food in a hot pan. It has been perfected over the years and has become an iconic dish in home cooking and restaurants (I tell you about it in detail below).
2.What makes Yosenabe special?
La belleza de Yosenabe radica en su versatilidad y en la experiencia de compartir una comida caliente y reconfortante. Los ingredientes frescos se unen en un caldo delicioso y nutritivo, creando una experiencia culinaria única.
3. How to eat Yosenabe?
Each diner chooses his or her ingredients from the pan with chopsticks and dips them in the ponzu or sesame sauce before savoring them. The broth is drunk directly from the pan at the end of the meal.
4. What type of broth is ideal for Yosenabe?
Dashi broth, prepared with kombu and dried bonito, is the traditional broth used at Yosenabe. However, if you prefer a vegetarian option, you can opt for a vegetable broth or mushroom broth for an equally delicious taste.
5. What variations of sauce can be used to dip the ingredients?
In addition to ponzu sauce and sesame sauce, you can also offer soy sauce and miso mixed with dashi as options for dipping cooked ingredients.
6. What precautions should be taken when cooking a variety of ingredients in the same pan?
It is important to consider the cooking times of the ingredients. Start with the ingredients that require more time, such as raw meats, and add the more delicate and fast-cooking ingredients, such as seafood and vegetables, toward the end.
7. Can I make Yosenabe at a meeting or dinner with friends?
Absolutely! Yosenabe is perfect for sharing and socializing. You can prepare the ingredients in advance and then cook them together in the hot pot at the table.
It will be a fun and memorable Japanese culinary experience!
8. How can I adapt Yosenabe to meet different dietary preferences?
Yosenabe is highly adaptable. You can create vegetarian or vegan versions using tofu and a variety of vegetables. This is what they call vegan Yosenabe, when it only contains vegetables, without adding meat.
For healthier options of this Yosenabe recipe, choose lean proteins and reduce the amount of soy sauce.
9. What is the difference between Yosenabe and other Japanese fondue dishes such as Sukiyaki and Shabu-Shabu?
Although they are all Japanese hot pot dishes, there are differences in the ingredients and the way they are enjoyed.
Sukiyaki uses beef, vegetables, and noodles in a sweet soy-based broth.
Shabu-Shabu employs thinly sliced meat that is quickly dipped in the broth before eating.
Yosenabe is more diverse in ingredients and is often dipped in a variety of sauces at the end of cooking.
10. Can I make Yosenabe in a regular pot if I don’t have a special hot pot pan?
Yes, you can use a large pot instead of a hot pot pan. Make sure it is heat resistant and that all diners can comfortably access the pot to cook and serve the ingredients.
Japanese dishes similar to hot pot Yosenabe
In addition to Yosenabe, there are other Japanese hot pot dishes that share some similarities in terms of concept and preparation.
- Sukiyaki: Similar to Yosenabe, Sukiyaki is a Japanese fondue dish in which thin slices of meat (usually beef) are cooked along with a variety of vegetables in a sweet broth based on soy sauce, mirin and sugar. The ingredients are slowly cooked in the pan and then dipped in beaten egg before eating.
- Shabu-Shabu: This dish involves dipping thin slices of beef, pork or chicken, as well as vegetables and mushrooms in a hot broth. The name “Shabu-Shabu” comes from the sound the meat makes when dipped and moved in the broth. The ingredients are cooked very briefly and served with dipping sauces.
- Chanko-Nabe: Originally a dish eaten by sumo wrestlers to gain weight, Chanko-Nabe is a protein-rich casserole that combines meat (usually chicken or pork) with a variety of vegetables and tofu in a savory broth. It is a hearty and comforting meal.
- Mizutaki: Originating in the Kyushu region, Mizutaki is a casserole in which chicken, vegetables and mushrooms are cooked in a light broth. The ingredients are dipped in a sesame sauce before eating. It is known to be light and nutritious.
- Oden: Although different in style, Oden is a Japanese dish in which ingredients such as tofu, egg, fish, fish dumplings and vegetables are cooked in a dashi broth. It is served with mustard and soy sauce for flavor.
These dishes share the experience of cooking and sharing food in a hot pan, making them ideal for gatherings and social occasions.
Each has its own particularities in terms of ingredients and flavors, giving you a variety of options for exploring Japan’s rich culinary tradition.
Origin of Yosenabe
Yosenabe has its roots in Japanese culinary tradition and is a clear example of the home-style comfort cooking that has been an integral part of Japanese culture for centuries.
The term “Yosenabe” comes from the Japanese words “yose” which means “to gather” and “nabe” which refers to the hot pot. In essence, Yosenabe is about gathering a variety of fresh and flavorful ingredients into a single pan for cooking and sharing.
Historically, Yosenabe was a popular meal among Japanese families at home, especially during the colder winter months in Japan. The practice of cooking in a hot pan at the table promoted interaction and sharing as all diners cooked and enjoyed together.
Over time, Yosenabe has evolved to adapt to seasonal ingredients and changing tastes, resulting in a wide variety of Japanese recipes and regional approaches.
Today, Yosenabe is enjoyed both at home and in specialty hot pot restaurants. It is a celebration of the freshness of the ingredients and the shared experience around a delicious hot pot.
Yosenabe is not only a delicious Japanese hot pot, but also has a rich history that reflects the importance of food as a vehicle for connection and community in Japanese culture.
