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. Serves 2.
Similar Recipes
Salmon Sweet Potato and Broccoli Chowder
bay leaf
chicken broth
fresh thyme leaves
large onion
Slow Cooker Corned Beef and Cabbage
Rating of 3.5 out of 5.0 stars
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage
Lemon Garlic Scallops and Pasta
Rating of 2 out of 5.0 stars
fresh parmesan cheese
fresh parsley
large onion

Yosenabe Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com