1/3 kinugoshi soft tofu
2 leaves hakusai napa cabbage
1/2 bunch arugula
Handful mushrooms (5 shiitake and 1/2 pack shimeji in photo)
40-50 g kuzukiri kuzu noodles or Korean harusame sweet-potato starch noodles (Korean harusame in photo)
1,000 cc dashi
4 tbsp sake
1 tbsp soy sauce
Ponzujoyu citrus-flavored soy sauce (for serving; not in photo)
10 cm daikon radish, grated (for serving; not in photo)
Boil Korean harusame.
(If using kuzukiri, follow the instruction on package: no need to shorten cooking time or cutting noodles at the end.)
Remove root ends of shimeji and stems of shiitake (save for another use), and make “umbrella” cuts on shiitake (optional).
Cut hakusai lengthwise in half (wide parts into three sections as necessary), and chop crosswise into 3-4 cm.
Chop arugula into 3-4 cm.
sogigiri slice fish at a slant into several pieces.
In a pot, put dashi, sake and soy sauce, and bring to boil.
Meanwhile, prepare ponzujoyu and grate daikon.
When firm ingredients soften somewhat, add more ingredients.
Add more ingredients as you eat, and enjoy.
- Our standard ingredients are: white fish (cod, rockfish, lingcod), soft tofu, shungiku garland chrysanthemum, hakusai napa cabbage, Asian mushrooms (shiitake, shimeji, maitake, hiratake oyster and eringi king oyster mushrooms), carrots and kuzukiri; it basically depends on what we have. As the name indicates (yose in yosenabe is from yoseatsume [“things you’ve gathered”]), you can add anything, including meat (chicken is a popular choice) and shellfish.
- For people with a citrus allergy, mix soy sauce, rice vinegar and some sake and mirin for a dipping sauce.
- When using kobudashi (water with kombu kelp), this dish is called chirinabe.