Yosenabe Recipe

  • 3 1/2 cups dashi soup
  • 4 tablespoons sake
  • 2 tablespoons Soy Sauce
  • 2 tablespoons mirin (Cooking wine)
  • 1 teaspoon Salt
  • 4 or 8 hard shell clams, cleaned and sand expelled
  • 2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
  • 1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths
  • 1 negi, leek, rinsed and cut diagonally
  • 1 carrot, peeled and cut into 1/4 inch thick rounds
  • 8 shiitake mushrooms, stemed removed
  • 1 enoki mushrooms, stems trimmed
  • 1 shungiku (chrysanthemum greens) *if available
Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil.

Season with sake, soy sauce, mirin, and salt. Turn down the heat to low.

Add salmon and clams in the pot at first. Place other ingredients and simmer until softened.

Have diners take cooked ingredients into individual serving bowls to eat.

Similar Recipes
Tuscan Peasant Soup
(1 can) diced tomatoes
(15.5 oz cans) white beans
chicken broth
Seafood Cioppino
(28 oz) can diced tomatoes in juice
bay leaf
cans clams
cans mussels
crushed red pepper flakes
New England Clam Chowder
(1 can) chopped
(2 cans) New England clam chowder soup
dried parsley
sized onion

Yosenabe Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com