Yosenabe (All in One Pot) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Yosenabe is one of the most popular nabemono in Japan. Nabemono is the art of cooking a meal in one pot and are mostly served in the wintertime. Individual and large group nabe pots are available for sale in Asian supermarkets. Ingredients:
1/4 lb cod fish fillet, sliced in 3 pieces |
2 prawns, deveined and butterflied |
1/4 onion, sliced |
1 napa cabbage leaf, cut into bite size |
3 shiitake mushrooms, stems removed |
1/4 carrot, sliced |
3 ounces tofu, cubed |
dried kombu (2 inches) |
2 tablespoons sake |
1 tablespoon soy sauce |
1/4 teaspoon salt |
Directions:
1. Slice cod into 3 pieces.
2. In a nabe hot pot or small saucepan, place dried kombu and add 2/3 cups water. Bring to boil and remove kombu.
3. Add sake, soy sauce and salt.
4. Place prepared vegetables, tofu, prawns and cod into the pot. Cover and bring to boil again. Cook at medium heat for about 4 minutes until vegetables are soft.
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