Yosenabe Seafood and Vegetable Hot Pot Recipe

Yosenabe in a bowl
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Prep: 7 hrs
Cook: 60 mins
Total: 8 hrs
Servings: 4 servings
Nutrition Facts (per serving)
778 Calories
33g Fat
19g Carbs
92g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 778
% Daily Value*
Total Fat 33g 42%
Saturated Fat 10g 51%
Cholesterol 259mg 86%
Sodium 3472mg 151%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 92g
Vitamin C 64mg 322%
Calcium 257mg 20%
Iron 8mg 43%
Potassium 2274mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's a kind of nabe (hot pot) dishes. It means putting everything together in a pot. You can put various ingredients, such as seafood and vegetables. It's usually cooked at the dining table as people eat.


  • 3 1/2 cups dashi broth

  • 4 tablespoons sake

  • 2 tablespoons soy sauce

  • 2 tablespoons mirin

  • 1 teaspoon salt

  • 4 to 8 hard shell clams, cleaned and sand expelled

  • 2 salmon steaks or fillets, cut into 2-inch lengths, bones removed

  • 1/4 head Chinese cabbage, cut into 2- to 3-inch lengths

  • 1 negi, or leek, rinsed and cut diagonally

  • 1 carrot, cut into 1/4-inch thick rounds

  • 8 shiitake mushrooms, stems removed

  • 1 large enoki mushroom, trimmed

  • 1 cup chopped shungiku greens,(chrysanthemum greens), cut into 2- to 3-inch lengths, optional

Steps to Make It

  1. Put dashi soup stock in a donabe pot or an electric skillet.

  2. Heat the soup and bring to a boil.

  3. Season with sake, soy sauce, mirin, and salt.

  4. Turn down the heat to low. Add salmon and clams in the pot at first.

  5. Put other ingredients and simmer until softened and cooked through.

  6. Prepare individual serving bowls for diners and have them take some simmered ingredients in the bowl as they eat.