Japanese mixed hot pot with rice porridge finish (Yosenabe)

Name: Japanese mixed hot pot with rice porridge finish (Yosenabe)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g Atlantic cod; 300 g Chicken thigh; 300 g tofu; 500 g Chinese cabbage; 150 g Leek; 100 g shiitake mushroom; 100 g enoki mushroom; 100 g Garland chrysanthemum; 80 g Carrot; 1,200 ml Water; 12 g kombu seaweed; 18 g bonito flakes; 40 ml soy sauce; 30 ml mirin; 30 ml Sake or rice alcohol; 200 g Japanese short-grain rice (Koshihikari); 2 pc Egg; 20 g Scallion or chives

A whole meal in one pot: cod, chicken, tofu, Chinese cabbage, mushrooms and greens simmered in dashi, finished with rice and egg porridge.

45 min

total

people

630

calories per serving

Per serving

52 g
Protein: 52 g
Carbs: 21 g
Fat

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Ingredients

300 g
Atlantic cod
300 g
Chicken thigh
300 g
tofu
500 g
Chinese cabbage
150 g
Leek
100 g
shiitake mushroom
100 g
enoki mushroom
100 g
Garland chrysanthemum
80 g
Carrot
1,200 ml
Water
12 g
kombu seaweed
18 g
bonito flakes
40 ml
soy sauce
30 ml
mirin
30 ml
Sake or rice alcohol
200 g
Japanese short-grain rice (Koshihikari)
2 pc
Egg
20 g
Scallion or chives

Allergens

fishsoygluteneggs

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Make the dashi and add sake, mirin and soy sauce. Cut everything into bite-size pieces.
Bring the broth to a simmer and add the chicken, carrot, cabbage stems and leek; once cooked, add the cod, tofu, mushrooms, cabbage leaves and greens and serve as they are ready.
When the pot is empty, add the cooked rice to the remaining broth, pour in the beaten egg, cover and finish with spring onion for zosui.